I know today is Tuesday and I should have a recipe for Garam Masala Tuesdays but then today is also Christmas eve here in the US and Christmas back in India, so I wanted a Christmas related recipe to be up today. And these Coconut and Jam Hearts recipe from Donna Hay Magazine fit the bill perfectly.
Now I am not a Christian but even so, when I was in India we always celebrated Christmas. Since India has a good share of Christians, Christmas is a national holiday in India. To those who wonder whether Indians celebrate Christmas, well, my Facebook feed is full of my Indian friends wishing each other Merry christmas- so yes we do.
Growing up, my parents never set up a christmas tree, but for Christmas we always attended a Christmas party my mom and the wives of other Air Force officers would arrange for us kids.
For days before the party we would practice carol singing and then on day of the Christmas party perform it on stage. Of course, I would always stand in the back for such performances away from the Microphone (I liked to think it was because of my height, but deep down I knew it was because of my voice).
The most exciting part, though, was always when Santa Claus came in his Fire Engine and distributed presents and sweets to us. The presents were bought and wrapped up by our parents a day or two before and given to Santa to hand it to us.
Those were fun days.
Keeping in line with the christmas spirit, I made a few Christmas cookies to gift to friends here. These coconut and jam cookies were one of the type of cookies I made.
Now for a good part of my childhood and adulthood, my paternal grandparents stayed in a place called Jalandhar, a city in the Indian state of Punjab. Very close to where we stayed was a bakery that sold the most amazing goodies. I have seen that shop grow from a cramped up tiny bakery to a huge two storied one, the success very well deserved. During college, I remember they had started selling Jam cookies which I took a liking to. When it was time for me to head back to hostel, my grandfather would pack those jam cookies and atte ka biscuits (wholewheat biscuits), along with a packet of Melody toffees (a toffee that I was and still am crazy about) for me to take with me.
These Coconut and Jam cookies took me back to those cookies that I loved and devoured in my hostel room. Not that I remember the exact taste of those cookies, but nonetheless these taste great. I just ate one a few minutes back, and I crave for another. Fortunately (for my waist), and unfortunately (for my taste buds) I have sent most of them away and have promised V two, leaving me with just one, which I plan to relish with my cup of coffee tomorrow on Christmas day.
When you get the time, do try these cookies and I hope you love them as much as I do.
Wishing you all a very Merry Christmas and a fun holiday season.
- 125 gms butter, chopped (at room temperature)
- ½ cup (110 gms) caster (superfine) sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1½ cups (225 gms) all purpose flour, sifted
- ½ tsp baking powder, sifted
- ½ cup (40 gms) desiccated coconut
- icing (confectioners') sugar, for dusting
- ½ cup (160 gms) strawberry or raspberry jam ( I used raspberry)
- In a bowl mix in the sifted flour, baking powder and coconut.
- Cream the butter for a few seconds. Add in the sugar and cream sugar and butter till pale and creamy.
- Add the egg and vanilla and beat till well combined.
- Mix the dry ingredient to the creamed butter sugar egg mixture and beat until well combined.
- Wrap the dough in cling film and refrigerate for 30 minutes, or until firm.
- Divide the dough into two equal portions. Use one portion at a time, keeping the other portion refrigerated cling wrapped in the refrigerator.
- Preheat oven to 325 F.
- Roll out the dough between two sheets of parchment paper to 3mm thickness.
- Cut rounds using a 7cm round cookie cutter ( I used a fluted cutter since I do not have a round cutter).
- Repeat same for the other portion of dough. Using a 4cm heart shaped cookie cutter, cut hearts from the center of half the rounds.
- Use leftover cookie dough scraps and repeat same. Note: Cookies made from the scraps will be tougher than the cookies that come out from the initial batch of rolling and cutting.
- Bake cookies for 8-10 minutes or until golden. Mine took 10-12 minutes. They will still be slightly soft but will harden once cooled, so be careful as to not overbake them as then you will have really hard cookies. Allow to cool.
- Dust the heart shaped cookies with icing sugar. Spread the plain rounds with jam and sandwich with the heart shaped rounds.
Pingback: PUMPKIN/ KADDU KA HALWA - Culinary Pins
Pingback: Cardamon Fig Thumbprint Cookies - The Novice Housewife