Ruby Jewel Cookies (William Sonoma)

Hi

These cookies sparkle!  Is this why it’s called Ruby Jewel Cookies?  These little cookies are very pretty and yummy.  The jam makes these cookies so tasty.  These cookies will be good for CNY and I believe it will be impressed the guests with its shimmering effect.

I was feeling down before I made these cookies, as I was trying out a bread recipe that didn’t turn out well.  When I was kneading the bread, the texture wasn’t right and it was true, the bread didn’t turn out as expected.  I was feeling lousy because time had wasted on the recipe that doesn’t work at all. 

Anyway, I’m glad to have chosen to bake these pretty cookies immediately after that.   You know why?  By looking at these shimmering cookies, it made the rest of my day! *wink*

It has been awhile since I last baked along.  I’m glad I have made it this time for these beautiful cookies to be shared at Bake-Along.

FEELING HAPPY!

Here’s the recipe from William Sonoma Baking. 

I have half it to make about 48 cookies.

INGREDIENTS

2                Large egg yolks

1 tsp          Vanilla extract

2 ¼ cups   (360g) All-purpose flour

2/3 cup     (150g) Granulated sugar

1 cup        (250g) Cold unsaled butter, cut into small pieces

                  Seedless Raspberry Jam or other thick jam

                 Powdered sugar, for dusting (optional and I skipped)

METHOD

Preheat oven to 350°F (180°C). Have ready 2 ungreased baking sheets or miniature muffin pans and, if desired about 5 dozen miniature paper muffin liners. I chose to have miniature paper muffin liners.

 In a small bowl, whisk the egg yolks and vanilla together, set aside.

In a food processor, combine the flour and granulated sugar. Process briefly to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.

Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk. Wrap and refrigerate until chilled, about 1 hr.

With lightly floured hands, shape the dough into 3/4 inch (2 cm) balls. Place each ball in a paper liner, if using. Place the cookies 1 inch (2.5 cm) apart on the baking sheets or in the muffin pans.

Using the end of a wooden spoon handle dipped in flour to prevent sticking, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about 1/4 tsp jam.

Bake the cookies until the edges are golden, 15-20 mins. Let the cookies cool completely in the pans on wire racks. If baking on sheets without paper liners, use a thin spatula to loose the cookies carefully while they are still warm. Transfer the cooled cookies to wire racks and dust with powdered sugar, if desired.

I’m submitting this post to Bake-Along #90 on Ruby Jewel Cookies. Baking along with Zoe(Bake for Happy Kids), Lena(Frozen Wings) and Joyce(Kitchen Flavours)

I’m also submitting this post for Cook and Celebrate CNY 2016, organized by Yen(GoodyFoodies) Diana(The Domestic Goddess Wannabe) and Zoe(Bake for Happy Kids)

HAPPY BAKING!!