Almond and raspberry jam drops and coconut strawberry pinks

We are well into the New Year and only just getting back into the swing of things. Will was lucky enough to get a few baking related gifts for Christmas and has been putting them into action. Firstly, she has adopted a shiny new Kenwood mixer and secondly a veritable stack of cookbooks and baking bibles. Among which is the clever title “1 Dough: 50 Cookies”. We weren’t quite so ambitious on our first attempt, making just two types of cookie (rather than the promised fifty) from the one basic dough and very yummy they were too! We would highly recommend this neat little book for cookie and biscuit lovers, so here is a sample recipe to whet your appetite:

For the basic dough:

* 225g/8oz softened butter
* 140g/5oz caster sugar
* 1 egg yolk, lightly beaten
* 280g/10oz plain flour
* Salt

For almond and raspberry jam drops:

* 2tsp almond extract
* 55g/2oz almonds, toasted and chopped
* 4tbsp raspberry jam

For strawberry pinks:

* 1tsp strawberry flavouring
* 100g/3½oz desiccated coconut
* 4tbsp strawberry jam

Method for basic dough:

Preheat the oven to 190⁰C/375⁰F/gas mark 5. Line 2 baking sheets with baking parchment.

Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk. Or if, like us, you have the luxury of a Kenwood mixer just pop the butter and sugar in and mix, adding the egg yolk when the mixture is pale and fluffy. Sift together the flour and a pinch of salt into the mixture.

For almond and raspberry jam drops:

Add the almonds and almond extract and stir until thoroughly combined.

For strawberry pinks:

Add the coconut and strawberry extract and stir until thoroughly combined.

Scoop up tablespoons of the mixture and roll them into balls. Put on the prepared baking sheets spaced well apart and use the handle of a wooden spoon to make a hollow in the centre of each. Fill the hollows with the correct jam.

Bake for 12-15 minutes. Leave to cool on the baking sheet for 5-10 minutes, then using a palette knife, carefully transfer the cookies to a wire rack to cool completely.

Make a lovely fresh pot of tea and enjoy the fruits of your baking!  LouLou & Will x