This week's Tuesdays with Dorie recipe was Buttery Jam Cookies, chosen by Heather of Randomosity and the Girl. You know how you can look at a recipe and imagine how the result will taste? I didn't get that from this recipe.
The recipe calls for jam, which is mixed in before the dry ingredients. The TWD bakers reported that dark colored jams (like blackberry) turned the cookies an odd grayish-purple. I considered using the recommended apricot jam, but was drawn to a jar of Trader Joe's Apple Cranberry Chutney I keep in the refrigerator. It's a tad spicy and not very sweet.
I was pleased with the result, even if it wasn't exactly what I expected. My cookies turned out not flakey as Dorie said they would, but cakey. They don't spread at all when baked, so you really need to squish them down before baking. But the flavor with the chutney was great-delicate but noticeable.
Would I make them again? Probably not. Maybe it was because they came at the end of a chocolate-free baking binge. Maybe we're cookied-out in TWD land. Maybe I'm dreaming of the brown sugar brown butter shorties I made during the same baking binge...