- MASCARPONE FIG & APRICOT JAM COOKIES
- HOMEMADE FIG & APRICOT JAM
Ingredients for Mascarpone Fig & Apricot Jam Cookies:
- 1 1/2 cups of sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup softened mascarpone cheese
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fig & apricot jam
Method for Mascarpone Fig & Apricot Cookies
- Beat together the butter and sugar until light.
- Add the egg and vanilla, and mix until smooth.
- Add the mascarpone cheese, and beat until smooth. Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
- Wrap the dough in plastic wrap, and refrigerate 1 hour.
- Preheat oven to 325 degrees F. Place sheets of parchment paper, or silicone baking liners on two cookie pans.
- On a lightly floured counter or board, roll the dough into 1 1/2 inch balls.
- Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie.
- Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
- While still warm, use the spoon to redefine the circle, and then carefully spoon a little jam into each cookie.
- Let sit at room temperature until the jam is set.
- Store in an airtight container.
Ingredients for Homemade Fig Jam
- 2 cartons of fresh figs, chopped
- 1 cup water
- 1 cup of sugar
- 1 tablespoon of fresh lemon juice
Ingredients for Apricot Jam
- 2-3 lbs of apricots, chopped
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
Method for both Jams
- In a medium sauce pan heat water & sugar together until the sugar is well blended.
- Add the fruit & mix well
- let it cook until fruit starts to break down & thicken, about 10 minutes.
- Add lemon juice & mix well.
- Let it simmer until fruit has been cooked & thickened.
- cool & refrigerate the jam in an airtight container.
Recipe Source: http://www.onetribegourmet.com/2010/12/marscapone-fig-apricot-jam-cookies-homemade-fig-apricot-jam-recipe/
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