Thursday, January 7, 2016
Ruby Jewel Cookies
Happy New Year everyone! Soon, another few more weeks a lot of us here will be celebrating Chinese New Year, i am already hearing some restaurants playing chinese new year songs..i think those guys already in the mood..:) i believe that many of my blogging friends are going to start baking chinese new year cookies soon too. Well, these ruby jewel cookies i tend to believe that they are almost similar to thumbprint cookies which its name are more common being used and although these cookies are quite popular for christmas baking, i think they are just as good for chinese new year baking. We can use kumquat jam , add a little orange zest to the dough as another variation of this for chinese new year.
These cookies are buttery and a little tender and if you like something buttery for cookies apart from our favourite traditional chinese new year cookies, you can try this.
Recipe ( from Williams-Sonoma Baking Book )
makes about 20+ cookies in a miniature muffin pan/ baking pan
1 large egg yolk
1/2 tsp vanilla extract
180gm all purpose flour
70gm granulated sugar
125gm cold unsalted butter, cut into small piece
about 50gm raspberry jam or other thick jam ( using strawberry jam here )
Icing sugar for dusting( optional)
Preheat oven to 180C and get ready the miniature paper muffin liners. In a small bowl, whisk the egg yolk and vanilla , set aside.
In a food processor, combine the flour and sugar and process briefly to blend. With the machine running, add the butter 2 or 3 pieces at a time and process until mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.
Turn the dough onto a sheet of plastic wrap and shape into flat disk, wrap and refrigerate until chilled, about 1 hour. ( i did not chill as the dough is quite firm, i shaped right away )
with lightly floured hands, shape the dough into 2 cm balls and place each ball into the liner, if using.
Place the cookies 1 inch apart if on the baling sheet . Using the end of the wooden spoon handle dipped in flour to prevent sticking, make an indentation in the center of each cookie but do not press all the way through the dough. Using a spoon or a pastry bag with plain tip, fill each indentation with about 1/4 tsp jam. If your jam is not seedless, then use spoon.
Bake for about 20 minutes until the edges of the cookies are golden, let the cookies cool on the pans on the wire rack. If baking on pan without paper liners, use a thin spatula to loosed the cookies carefully while they are still warm. Transfer the cooled cookies and dust with icing sugar if desired.
Our next bake along will be 2 weeks from now, on jan21st and strawberry shortcake is the theme. Feel free to join me, Joyce and Zoe for our bake along together!