Today’s the day!
For the past few weeks I’ve been lucky enough to open my mail up and instead of bills and junk mail…cookies!
Can you really think of anything better?
Hopefully the folks that have been getting my treaties feel the same.
I’m calling them Jammy Pudding Cookies as they’ve got a surprise inside and I love a jammy pudd.
BUT let’s face-it, a jam pudding would arrive looking pretty scary after being in the mail.
This is my third cookie swap and I’ll definitely be back next year. I’ve learned though to make a cookie that is super durable and can be made in bulk.
As a result, I’ve got a spiced shortbread that’s full of raisins and currants on the outside and
a dab of stem ginger jam in the middle.
Rolling the whole thing in icing sugar and give them a bake.
While still warm, add a playful, candy button to the top (similar to mistletoe berries) and a little extra dust of icing sugar.
- 2 cups butter
- 1 tsp vanilla paste
- 1 tsp each; cinnamon and ginger
- ¼ tsp each (used the whole and crush for the best flavour) cloves and cardamon seeds
- 1 cup powdered sugar (plus more to roll the cookies in)
- 2 T molasses
- ¾ cup raisins
- ¾ cup currants
- 4¾ cup flour
- ½ tsp of stem ginger jam for each cookie
- red candy bobbles for decoration
- Cream spices, molasses, sugar and butter together.
- Add in currants, raisins and flour to form a very heavy dough.
- Divide into 36 balls, flatten, add jam and pinch into ball. Roll in icing sugar and bake until just firm and golden (10-12 minutes at 350 degrees). While still warm add candy bobble and dust with a tiny bit more icing sugar if desired.