This is another hybrid post – sort of a Wayback Wednesday, but with all new content for your reading pleasure! Those of you who have been following me since wayback will no doubt remember the infamous New Zealand Holly Cookies, also known as New South Wales Flower Cookies, North Carolina Holly Jam Bammers, and Namimbian Flowering Jammer Sandwiches.
Those cookies have been reincarnated as birthday cookies…
…and even as relentless negativity cookies.
Depending on your feelings towards Valentine’s Day, the above cookies might even fit the bill. Choose your design to suit your needs! But for the traditionalist how about this version… originally posted on Valley Victuals on February 12, 2006.
♪♪♪ Pink when I turn out the light, and
Pink gets me high as a kite ♪♪♪
Happy Valentine’s Day! I’ve retrofitted the infamous New Zealand Holly Cookies for another holiday.
Ta da! I guess now they are New England Heart Cookies, or some such thing. I used all raspberry jam and heart-shaped cookie cutters. I did a few with little cut-outs so the jam would peek out, but I was concerned they were too flimsy, and I wouldn’t be able to get enough icing on them. I guess I should have made more though, I think they turned out the prettiest.
I also tried my hand at more painting.
Awww, they’re cute, ain’t they?
And yeah, that frosting is a slightly garish pink. I knew that gel food colors were a lot stronger than the old fashioned liquids, I just didn’t know how much stronger. Yikes! Oh well…I bet Steven Tyler would still like them!
♪♪♪ And I think everything is going to be all right, all right, all right…♪♪♪
But it occurs to me that I never actually provided the full recipe that I use. The truth is you could use any sugar cookie you like, and any jam that you’d like, and your favorite icing that hardens up enough for painting. But in case you don’t have a bunch of favorites, here’s what I do.
Paintable All-Occasion Jam-Filled Sandwich Cookies
For the cookies:
2/3 cup room temperature butter
2 cups all purpose flour
1/2 teaspoon cinnamon
3/4 cup sugar
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla
For the filling:
Favorite jams, such as raspberry (seedless is good), strawberry, apricot or even lemon curd
For the icing:
1 cup powdered sugar
1/4 teaspoon vanilla
Milk or orange juice
Food color as desired
Preheat oven to 375. Beat butter with an electric mixer on medium speed until softened. Add half the flour, the cinnamon, egg, milk, baking powder and vanilla. Beat until combined. Beat in remaining flour. Divide dough in half, wrap in plastic and refrigerate at least 2 hours.
On a lightly floured surface, roll half of the dough at a time to about 1/8″ thick. Cut desired shapes making sure you have even quantities of all shapes. Place about 1/2″ – 1″ apart on ungreased cookie sheets. Bake 7 to 8 minutes or until just barely turning golden. Cool completely.
Spoon about 1/4 teaspoon of jam on one cookie and spread with the back of the spoon. Top with another cookie.
Make the icing – mix powdered sugar and vanilla. Start with 1 tablespoon of milk or orange juice and stir. Add more liquid 1 teaspoon at a time until icing is smooth and spreadable. Add food color if desired.
Carefully ice each cookie using a small spoon. Dry several hours or overnight if painting. Paint with food color pens, or with liquid food color diluted with a little water and a very fine paintbrush. Let dry before serving. If possible, do not stack cookies. Store in a single layer to avoid smearing.