I feel like this post should come with a warning, flashing lights and orange cones, move along if you have no will or self-control in the face of buttery cookies. These are buttery in all the best ways, crumbly and sweet and so good that if you’re watching what you eat, you need to padlock the rest or do like I did and give away as much of it as possible.
Of course, keep enough to satisfy so that you’re not tempted to make this again until you’ve reached your weight goal. Then again, maybe you are lucky and you can eat all the cookies you want and not suffer any consequences. If so go bake these and have a few for me.
The recipe is actually really simple to prepare and I think any jam will do the trick if you don’t have rhubarb on hand. I should explain that the recipe calls for a fresh vanilla rhubarb jam. Since it’s a little early here for rhubarb, I used a good apricot jam that was waiting for just the right occasion. The trick of grating the dough gave a really nice result, keeping the cookie nice and crumbly. Freeze it well but be warned that you’ll need some muscle if you’re grating by hand.
I followed the advice of a few other bakers in the P & Q and baked the bottom layer for 15 minutes. Honestly, I’m not sure if it made a difference. Otherwise, if you only own a 9 X 13 inch pan like I do, use it. The cookies are plenty thick and there would be no point in getting another pan.
Next Month Pecan Sticky Buns, another pount of butter…