Jamaretti Cookies

By á-10847

Are you ready to make a great cookie? Today's recipe is not only delicious and easy, but it makes a big batch, so it's perfect for sharing with all of your friends and family. It's a "jamaretti" cookie (a.k.a. an amaretti cookie with a jam center) with a sugar glaze. These little treats are every bit as delightful as jam-filled thumbprints but take about half the time to make since they're sliced after baking (meaning you don't need a single cookie cutter to make this recipe). And since this dough can be prepped and frozen up to a week in advance, you can plan ahead for your next cookie swap!

Ingredients

• 2 1/4 cups flour (spooned and leveled), plus more for work surface
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup almond paste
• 3/4 cup sugar
• 1 stick unsalted butter, room temperature
• 2 large eggs
• 1/2 cup jam (apricot, blackberry, or raspberry)
• 1 cup confectioners' sugar
• 4 teaspoons whole milk

Details

Adapted from shine.yahoo.com

Preparation

Step 1

1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.

2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.

3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.

4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)