moreish cookies with jam

Name: Moreish Cookies with Jam
Yield: 24
Cuisine: American
Ingredients: 11 tablespoon(s) powdered sugar; 2 cup(s) all-purpose flour (scant 2 cups); 6 1/2 tablespoon(s) corn starch; 1/3 cup(s) almond, ground; 1 cup(s) plus 1 1/2 tablespoons butter, cut into cubes; 1/2 teaspoon(s) almond extract; - powdered sugar for dusting; - jam of your choice

(3 RATINGS)

493 Pinches 15 Photos

Marsha Gardner

Florala, AL

Updated on Sep 4, 2021

These lovely shortbread-like biscuits (cookies in the US) have a wonderful light texture and basically just melt in your mouth. Deliciously crisp with a tasty dab of jam in the middle, these are what the British call moreish. You cannot eat just one. I dare you to try! This cookie is from my English Great-great-grandmother. The recipe has been modified for our measurements and names of ingredients.

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Moreish Cookies With Jam on a cooling rack.

Blue Ribbon Recipe

An old-fashioned cookie that takes a little elbow grease, but is well worth it in the end. The dough has a very distinct almond flavor. After it bakes, the cookie is crisp and buttery with a texture is similar to a shortbread cookie. Since the cookie itself is not overly sweet, the powdered sugar and jam add just the right amount of sweetness.

— The Test Kitchen

prep time

cook time

method Bake

yield 24 cookies

Ingredients

11 tablespoons powdered sugar
2 cups all-purpose flour (scant 2 cups)
6 1/2 tablespoons corn starch
1/3 cup almond, ground
1 cup plus 1 1/2 tablespoons butter, cut into cubes
1/2 teaspoon almond extract
- powdered sugar for dusting
- jam of your choice

How To Make moreish cookies with jam

Test Kitchen Tips

We found using a pastry cutter to mix in the butter was easier than by hand.

Step 1

Preheat the oven to 350-degrees. Line a baking sheet with parchment paper and set it aside.

Step 2

Sift the powdered sugar, flour, and corn starch into a large bowl. Add the ground almonds and give it a good stir.
Step 3

Drop in the butter.
Step 4

Rub the butter into the dry mixture with your fingertips until there are no visible lumps of butter.
Step 5

Stir in the almond extract.
Step 6

Turn the mixture out onto a lightly floured board and knead it a few times to form a smooth dough.
Step 7

Divide the dough into 24 equal pieces and roll each piece into a ball (about an inch and a half in diameter).
Step 8

Using a 3-inch smooth-edged cutter place the cutter on top of the parchment paper-lined baking sheet. Drop one of the balls inside and push it down to fill the ring, flattening the top slightly with your fingertips.
Step 9

Repeat with the remaining dough balls, placing them about 2 inches apart. You will not be able to fit all of them on one sheet, so will have to do this in two batches.
Step 10

Bake for 8 to 12 minutes until they are light golden in colour. Remove them from the oven and immediately tamp down an indentation in the middle of each biscuit to hold the jam. I use the tip of a wooden spoon and make an indentation about 1/2 inch in diameter.
Step 11

Let the biscuits cool for a few minutes on the baking sheet before removing them to a wire rack to finish cooling completely. When completely cool, dust the tops with powdered sugar and add jam.
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