(I'm posting my TwD entries together, although I have had them done for a while. With the girls' illness and the school festivities, then running off to the in-laws, I am running a bit behind. I hope that I find my card reader and get the photos uploaded today, but at least I wanted to get my postings up.)
Buttery Jam Cookies was chosen by Heather of Randomosity and the Girl. It's on page 80 of Baking: From my home to yours by Dorie Greenspan. After reading all the comments and questions on the cookies, I was worried that they would would spread too much, not spread at all, be tasteless or be too soft.
I changed up the recipe a bit by increasing the jam (I added a bit more than 1/3 cup of seeded raspberry jam- because that's what I have and it's what I like), increased the vanilla extract to 3/4 t. (I like vanilla), increased the ginger to 1 teaspoon (ditto).
I also find consistently that the temperatures and times that Dorie prescribes are off. It's a rotten stove, a translation to celsius and I haven't calibrated it, so it may be my fault, but I changed the temperature down to 180 celsius and kept the time at 10 minutes. In addition, the stve has ony 1 rack, so I placed it in the middle and I did turn the cookie sheet at 5 minutes.
The cookies puffed up (from my wonderfully active Clabber Girl baking powder) and spread a bit but they tasted very much like what I would call scones (or what my South African friend called rock cakes) rather than cookies (or what I think of as cookies). I liked them very much and think that they would be great eaten for breakfast or tea, perhaps with a smear of jam added and accompanied by a cup of tea. As smeone else mentioned. we did find them a bit sweeter the second day, but they did not survive until the third to check for progression.
This recipe is a keeper.