A Culinary Moment: Soft Jelly Filled Cookies

So I'm not sure of the official rules of blogging but I found this recipe on another blog and will be stealing it for my own. 

To preface, every family has a baker and I'm not it. For steak, pasta and chicken I'm your girl but anything involving a whisk is not my scene. In a fit of Christmas spirit and blind ambition I decided that I was going to make these by myself from scratch. All was going marvelously. I mixed the dough, wrapped it in saran wrap and put in the fridge overnight just like the recipe said. We decided to make them Christmas night to really cap off a wonderful holiday. I informed everyone in the kitchen that this was my project and not to dare touch my dough. Five minutes into the rolling process, my mother informed me that I had used cake flour instead of regular flour (cake flour is meant for cakes and considered too soft for cookies) which is why I was elbow deep in insanely sticky dough. I'm not proud of this, but I panicked. I had already decided to blog about my triumphant cookie making and didn't see this ending well. The dough was EVERYWHERE. It was stuck to my hands, arms, shirt, rolling pin, EVERYWHERE. 

You may be wondering how this disaster turned into cookies. This is where my mother, who had been watching this whole thing unfold, took the rolling pin away from me and told me to step away. Through a process called magic she was able to add more of the regular flour to the mix and save the dough. After that, all went incredibly smoothly and we decided that had I known that cake flour is a huge no-no when making cookies none of this would have happened. The recipe was declared a success. We even got a little fancy and mixed the raspberry jelly with guava paste for the filling. They're soft and delicious and not that hard to make (unless you're me and almost ruin them).

 I thought we were overfilling them at the time, but once they were baked it looked like they could definitely use some more jelly.

The Recipe (from www.eatliverun.com)
2 1/2 cups flours
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 stick butter, softened
1 egg
1 tsp vanilla
1/2 cup sour cream
raspberry jam for filling (any jam will do)
powdered sugar

Cream together the butter and sugar. Add the egg and vanilla and mix until just combined.
Whisk together the flour, baking powder, baking soda, and salt. Add dry ingredients alternately with sour cream. Mix until soft dough forms then wrap dough in plastic wrap and refrigerate for 2-4 hours, or overnight.
Preheat oven t0 400 degrees.
Roll out dough on a floured surface and cut with circulate cookie dough cutters. Place a teaspoon of jam on one cookie then place another circle of dough over top. Crimp edges tightly to seal.
Let cool, then dust with powdered sugar.


Play it by ear with the flour because it's supposed to be a soft dough but it definitely shouldn't be sticking everywhere while you're rolling it out. You can probably fill it with anything you want (my mom already wants to try nutella and dulce de leche batches).


Enjoy!