This morning’s treats are tasty and fresh, buttery and homemade. In honor of the South Carolina State Fair, which opens next week and runs Oct. 8-19, I decided to make jam-centered cookies. I haven’t made fruit jam since I was a little kid.
Finding the recipe for this morning’s cookies was almost as much fun as baking the cookies. Earlier this week I received a fantastic surprise. Melinda gave me a collection of cookbooks, and most of them were cookie cookbooks. I’ve had lots of fun looking through them over the past few days. And one of the books is especially interesting to me, because I’ve downloaded pdfs of several of its pages, but until now I had never seen the book other than electronically (if one could see electronically).
I used a recipe from the collection a few weeks ago, when I made a 1944 recipe for cinnamon sugar crisps in honor of the 70th anniversary of D-Day. The book is titled “The Gourmet Cookie Book.” I’ll not show you a picture of it, however, because today’s cookies are a sad impostor of the book’s cover cookie, the single best cookie recipe from all of Gourmet’s 1993 magazines.
I do not want you to judge your cook by her cookbook’s cover.
Appearances to the contrary, my version of “Aunt Sis’s Strawberry Tart Cookies” are stand-outs. Unfortunately, the jam I made late last night (and strained per the recipe’s instruction) soaked through the first pan-full of cookies that I baked this morning. The jam was yummy but, unfortunately, it was not state-fair worthy, or even Friday Cookie worthy, for that matter. It was fair at best.
Fear not. I baked the remaining cookies with the ever-reliable Smucker’s Seedless Red Raspberry Jam. I hope you’ll love the the cookies (and the cook).
Come and get ’em!
P.S. If anyone wants a jar of un-strained, tasty (if not firm) strawberry jam, I have nine pimento jars of it with me this morning. Come and get them, too!