EatinEatOut : Fall 2013
62 WWW.EATINEATOUT.CA Peekaboo Jam Cookies 1 cup butter, softened 1/2 cup granulated white sugar 1 tsp vanilla extract 2 1/4 cups all-purpose flour 1/2 cup jam (any kind) 1 Tbsp icing sugar When Amy Bronee moved out of her parents' home at age 19, she knew little about putting a meal on the table. After borrowing stacks of cookbooks from the li- brary, watching instructional TV cooking shows, and testing out recipes on room- mates, she eventually began cooking from feel while slowly building her confidence as a home cook. Now in her mid-thirties with two small children of her own, she is writing original recipes and sharing them with other home cooks on her award-win- ning blog FamilyFeedbag.com. She is also sharing her love of being in the kitchen with her kids in the hopes they too learn to love preparing food from scratch, even if they don't always eat it. 1. Preheat oven to 350°F. Cream the butter, sugar and vanilla. Add the flour gradually, mixing well between additions. 2. Bring the dough together into a ball and transfer to a floured surface. Roll the dough on a floured surface to about 1/8-inch thickness. Using a 3-inch circular cookie cutter (a children’s cup with a 3-inch rim works nicely too), cut out 12 cookies and transfer them to a parchment- lined baking sheet. 3. Using a 1-inch circular cookie cutter (or a 1-inch plastic bottle cap), cut a circle from the centre of each cookie to form rings. Adding the small circles back into the dough ball, roll out again and cut another 12 cookies, this time leaving them whole. Transfer to another parch- ment-lined baking sheet. Bake 10-12 minutes. 4. Once cooled completely, smear the full circles with a heaping teaspoon of jam each and dust each ring with the icing sugar through a fine mesh sieve. To assemble, top each jam circle with a dusted ring. Makes about 12 cookies.