These are so appropriately named...they just look like little jewels all lined up! The dough isn't overly sweet, allowing the jam and the drizzle to stand out. They look complicated, but read below and you'll see just how easy they are!
The dough is a little stiff when you first take it out of the fridge, so I cut it up in 1 inch cubes, then start rolling them into little balls. You should get 3.5 to 4 dozen balls depending on the size your balls are.
I use a 1/4 teaspoon measuring spoon that is rounded and push a little dent in each one. Don't do it too shallow, you don't want the jam to run out.
Then fill them up. I used Strawberry for the first time (usually I use raspberry) and found the chunks of berry were hard to work around. Try using a smooth jam without bits of fruit.
After baking and cooling the cookies I put the glaze into a zip-lock baggie and snipped the corner and drizzled the tops. I did add 3 tablespoons of powdered sugar to my glaze so it was a little thicker, so adjust it to the thickness you like. They look quite fancy, but if you make the dough a day ahead like I did, it makes the whole process pretty easy! If you freeze them, drizzle them after they are thawed. --Carissa
These are so appropriately named...they just look like little jewels all lined up! The dough isn't overly sweet, allowing the jam and the drizzle to stand out. They look complicated, but read below and you'll see just how easy they are!
The dough is a little stiff when you first take it out of the fridge, so I cut it up in 1 inch cubes, then start rolling them into little balls. You should get 3.5 to 4 dozen balls depending on the size your balls are.
I use a 1/4 teaspoon measuring spoon that is rounded and push a little dent in each one. Don't do it too shallow, you don't want the jam to run out.
Then fill them up. I used Strawberry for the first time (usually I use raspberry) and found the chunks of berry were hard to work around. Try using a smooth jam without bits of fruit.
After baking and cooling the cookies I put the glaze into a zip-lock baggie and snipped the corner and drizzled the tops. I did add 3 tablespoons of powdered sugar to my glaze so it was a little thicker, so adjust it to the thickness you like. They look quite fancy, but if you make the dough a day ahead like I did, it makes the whole process pretty easy! If you freeze them, drizzle them after they are thawed. --Carissa
1 comment:
Pretty good pictures for a new momma with a 3 week old baby! Carissa, I would have never thought of cutting the cold dough into squares before rolling into balls! Great idea-I am always learning something new from you! ~Janice
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