jamdoodles

I thought I would pay homage to my first recipe post of 2014 (oh, those delicious Cranberry Orange Scones..), by making a homemade Cranberry-Orange Jam. I then proceeded to stuff it into cookies. And, let it be known, that is how Jamdoodles were born.

Jamdoodles
Adapted from Martha Stewart's Snickerdoodle recipe
Yields about 20-24 cookies

INGREDIENTS
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups white granulated sugar
2 large eggs, room temperature
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jam (see my Cranberry-Orange Jam recipe below, or any jam of your preference)
cinnamon sugar (2 Tbsp sugar + 2 tsp ground cinnamon)

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Whisk together all-purpose flour, baking powder, and salt in a medium bowl.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until pale and fluffy.
4. Add eggs, one at a time, to butter-sugar mixture at medium speed. Scrape down bowl and paddle with spatula and mix again until well combined.
5. Add dry ingredients to the bowl of the stand mixer. Mix on stir speed until it there is no more visible "dry". Use spatula to scrape down bowl and paddle and finish mixing until dough looks cohesive.
6. Onto a parchment-lined baking sheet, use a cookie scoop to dish out portions of dough-- I use a rounded 1" scoop. 
7. Make a deep well in each rounded portion of dough. Insert a dollop of jam. Then, carefully seal the dough back up so the jam is enclosed. Round it back out into a rough dough ball form. This takes some technique and practice. You will find a way that works for you.
8. Roll each ball of dough into the cinnamon sugar mixture. Place back onto the cookie sheet. Space each portion about 2 inches apart on the sheet.
9. Bake for 15 minutes. Allow to cool on the baking sheet for 3-5 minutes. Then the cookies can be transferred to a cooling rack to cool further. 
10. Eat right away or store in an airtight container. For optimal freshness, I would recommend eating within 3 days.

I may be partial to my homemade Cranberry-Orange Jam, but this cookie has the perfect combination of everything-- tart, sweet, spicy, chewy. It's a twist on the traditional snickerdoodle, which I absolutely love. It reminds me of a jelly doughnut in cookie form. Basically, you need these in your life.

Regretfully, I don't stuff my cookies often. However, when I do, they definitely don't disappoint. Remember these gems? And OMG, these.

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Cranberry-Orange Jam

INGREDIENTS
1 lb (16 oz.) frozen cranberries
2 cups white granulated sugar
1 1/2 tsp fresh orange zest
2 tsp freshly-squeezed orange juice

DIRECTIONS
1. In a saucepan, combine cranberries and sugar. Heat on medium-high, stirring occasionally, until sugar is dissolved.
2. Transfer cranberry mixture to a high-speed blender (I used my Vitamix) and blend on high until berries are completely pulverized.
3. Return mixture to saucepan and place on medium heat. Add orange zest and juice.
4. Stir frequently until jam thickens-- it should coat the back of the spoon without sliding off.
5. Remove from heat, allow to cool to room temperature. If not using right away, transfer to a sanitized jar or airtight container once cooled. Can be stored in the refrigerator for several months.

key lime sugar cookies

I don't even care that Martha Stewart went to jail. I freakin love her.. and her kitchen. Anyway, I've been storing a MS lemon sugar cookie recipe on my Pinterest recipe board for forever. I didn't have lemons. Not to worry, I know how to improvise. These are so chewy and good. Honor my girl, Martha, and make these right away.

Key Lime Sugar Cookies
Adapted from Martha Steward Living
Yields about 3 dozen cookies

INGREDIENTS
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter (2 sticks), softened
1 3/4 cups white granulated sugar
1/4 cup packed light brown sugar
1 Tablespoon finely grated key lime zest
1 Tablespoon freshly squeezed key lime juice
2 large eggs
coarse sparkling sugar for sprinkling

DIRECTIONS
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In medium bowl, whisk together dry ingredients-- flour, baking soda, and salt.
3. In a stand mixer fitted with a paddle attachment, beat butter on medium speed for about 1 minute until even consistency. Add white granulated sugar, light brown sugar, and lime zest. Beat until pale and fluffy. Scrape down the bowl and paddle with a spatula and beat for 1-2 more minutes.
4. Beat in the eggs one at a time. Then beat in the lime juice. Scrape down the bowl and paddle, and beat again until even consistency.
5. On the stir speed, add the dry mixture to the wet mixture. Stir only until everything is just incorporated.
6. Use a spoon or a small ice cream scoop to portion out 1 to 1 1/2-inch rounded balls. Roll each dough ball in sparkling sugar, then place onto parchment-lined baking sheet. Make sure they are space about 1 1/2 to 2 inches apart on the baking sheet.
7. Bake for 7 minutes. Rotate baking sheet. Then bake for an additional 8 minutes. 
8. Remove baking sheet from oven. Allow cookies to cool directly on the baking sheet for at least 2-3 minutes. Then with a spatula, transfer cookies to wire cooling rack.
9. Eat, share, save for later.