Easter Egg Jam Cookies

This recipe is adapted from a recipe of Clothilde, the French chef behind Chocolate and Zucchini. Thank you Clothilde, for the fabulous idea and recipe!

Ingredients

• 11/2 cups plain flour all-purpose flour, plus more for dusting
• 1/2 cup white sugar
• 1 large egg (I used two small as our chickens don’t lay very large eggs!)
• 1 stick butter, diced and softened. I use salted; if using unsalted, add a pinch of salt to the recipe
• A variety of New Canaan Farms jams. I used Fredericksburg Peach for ‘yolk’ color, plus Strawberry Almond and Blueberry for a fun mix of colors
• Powdered sugar

SERVE WITH:
Other Easter Treats!

Directions

• Mix together the sugar and flour
• Add in the egg(s) and mix well
• Add in the softened butter in small amounts, mixing well at each stage – I like to lightly rub it in with my fingertips. Once all of the butter is combined the mixture should look like moist crumbles
• Combine into a dough, then separate into 4 equal pieces and flatten each into a patty

• Put these into an airtight container and chill in the fridge overnight or for at least 4 hours
• When ready, preheat oven to 325° and line a baking tray with parchment paper
• Bring one section of the dough out at a time onto a floured surface, and roll with a floured rolling pin until fairly thin, 2-3mm
• Cut out egg shapes with an egg cutter (lots on Amazon!) and gently transfer to the baking tray
• Once on the tray, use a water bottle top or very small cookie cutter to cut out circle shapes in the center of half of the eggs
• Keep re-combining, flouring and using the remaining scraps of dough, and repeat the process with the other 3 dough patties – you should end up with 20-24 cookie shapes in total

• Bake for about 12 minutes, until the cookies start to change color. Remove from the oven and allow to cool completely
• Spread the whole egg cookies with a thin layer of jam, and top with your ‘holey’ ones
• Sprinkle with icing sugar and serve

Other jams to try…