Simply because I love baking and bake at least once a week. I love filling up our cookie jars / containers with goodies. Otherwise, I would bake or make interesting and mostly exotic Asian-influenced breads, cakes and kuehs. Rain or shine or even when I'm busy or tired, I will try to bake or make something nice every week. So this is why I have a collection of super-easy fail-proof recipes to share.
I know everyone who are celebrating Chinese New Year must be busy preparing this festive event. So if you are looking to bake something quick easy and nice to bake, I would love to recommend you to bake these Easy Jam Butter Cookies which is also known as Jam Drops to most Aussies.
Chewy Vanilla Jam Cookies / Jam Drops
Quick and Easy to bake. And very yummy!!!
Why this recipe? It originates from Donna Hay and is listed as one of the best easy cookie recipes at Epicurious at HERE.
There are many different Jam Drops recipes at everywhere. Some contains custard powder. Some contains egg and some doesn't. Some are soft. Some are chewy whereas some are crispy. Some are large which are usually made with self-raising flour. Some are made in dainty bite-size. There is surely one thing that I noticed... Jam drops are NOT hard and crunchy!
This recipe from Donna Hay is simple, easy and awesome! It does not contain custard powder and contains a combination of egg yolk and whole egg. Hence, the cookies are the chewy type with a nice buttery custard taste.
Instead of combining the ingredients in a food processor, I have modified the recipe by mixing the dough by hand. Even less-hassle to bake than the original! ...with less washing required!!! YAY!!!However, instead of following the recipe to the tee, I have made some minor improvements. I have added a tiny amount baking powder to make the cookies raise a little bit more so that they will be more chewy when they shrink slightly after cooling. I have also added salt when I'm using unsalted butter to enhance the taste of the butter. And use only egg yolks instead of a combination of egg yolks and whole egg to give the cookies an extra chewy texture and MORE custard taste. Double YAY!!!
I have also baked these cookies in these cute dainty bite-size.
... so that we can popping these as treats like we are celebrating CNY! LOL!!!
Chewy with buttery custard taste
YUMMY!!!
You have to believe me that these cookies are so quick and easy to bake. Watch my video and you will see that the dough doesn't need to be chilled and it is so easy to handle. Just mix, assemble and bake! And you can enjoy these cookies within minutes.Music: BensoundI hope that you will like this fast and easy fuss-free recipe. If you also like the crispy versions of Jam drops (with no added eggs as well), please stay tune as I will share more recipes soon.Meanwhile...What if you still have time to bake? I would highly recommend baking these pineapple tart recipes:Best Melt-in-the-mouth Enclosed Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-the-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at hereMelt-in-the-mouth Open-faced Gula Melaka Coconut Pineapple Tarts at here
Melt-in-the-mouth Maple Syrup at hereVegan Coconut Oil Pineapple Tarts at here
Or you might wish to try baking these yummy CNY goodies:
My BEST Kek Lapis recipe - Super Moist like
Bengawan Solo at hereEasy Fail Proof Strawberry Jam Butter Cookies at hereParmesan Cheese Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!Buttery Crispy Nestum cookies (with NO egg and a subtle melty texture) at here
Ultra Soft Pineapple Chiffon Cake at here
Low Sugar Egg-less Melt-in-the-mouth Black Sesame Butter Cookies at here
Quick Easy Milky Yummy Mini Honey Cranberry Cookies with NO added Cane Sugar (with or without egg) at hereThe Ultimate Smooth Melt-in-the-mouth Peanut Butter Cookies - Low Sugar and Egg-less! at hereMy Best Coffee Butter Cookies (made with real coffee) at here
If you like my baking video and recipes, please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your support means a lot to me because your LIKE, SHARE, FOLLOW and SUBSCRIBE will tell me that I'm on a right track and will keep a busy full-time working mom like me motivated and share more of my tried-and-tested recipes in the future. Thank you for your support.I will be taking a short break from blogging and will be back soon at around mid-Feb 2022.新年快乐! Gong Xi Fa Cai!Here's the recipe that is modified from HERE or From Basics to Brilliance 2017 by Donna Hay.Make 21 small cookies90g unsalted butter, slightly soften at room temperature100g caster sugar1 tsp vanilla paste or extract2 large egg yolks, 17g each187g cups (1 1/4 cup) plain (all-purpose) flour1/4 tsp baking powder1/4 tsp saltabout 5 tsp strawberry or raspberry jamPreheat oven to 180°C / 350°F. Line baking trays with baking papers.Place butter and sugar into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture until combined.Add vanilla and egg yolks, one at a time and beat well after each addition.Sift flour, baking powder and salt into the butter mixture and mix until combined. Then, use your hands to gather all crumbs to form a smooth dough.Divide dough equally into 21 portions, about 20g each. Roll each portion into ball. Arrange on the prepared tray with about 2-3cm apart. Use a small measuring spoon to make an indent in each cookie. Fill each indent with about 1/4 tsp jam.Bake for 15 mins or until light golden brown at the edges. Allow to cool on trays for 10 mins before transferring onto wire rack to cool completely.Store cookies in an airtight container for up to one week at room temperature.Happy BakingPlease support me and like me at Facebook...
