The two things that stand out for me when I think of going to visit my grandma on her farm are:
- Her oversized tupperware container full of freshly baked cookies (to give you a reference point for sizing purposes, this container could hold 3 pies on a tiered stand); and
- Jam. It was always out and ready to put on anything and everything.
We have carried on more than a few of her baking (and hosting) traditions in our house, just with a bit of a modern day influence. We love to bake, but as a mom of 3 I will cut corners to save time, especially when taste is not compromised. No offence to my grandma but I am pretty confident E.D.SMITH’s jam selections have a LOT less sugar in them (and by “pretty confidence” I mean “absolutely positive”).
Katie and I decided to make one of my grandma’s old recipes new again. The one area of baking that we always bake from scratch is when it comes to cookies. I come by it honestly, and decades later my grandma’s rolling pin and cookie cutters are still going strong in our kitchen. For us, the long-standing tradition of baking often comes with a celebration – people, moments and milestones. We could not be more excited to share in E.D.SMITH’s 135th Birthday by partnering with them to celebrating marking such a monumental occasion and encouraging us to continue some of our favourite traditions.
Recipe: Jam Filled Sugar Cookies
- Prep time: 20
- Cook time: 10 min
- Total time: 30 min
- 3/4 cup of E.D.SMITH Triple Fruits Raspberry, Strawberry & Blackberry
- 2 1/2 all purpose flour
- 1 cup sugar
- 3/4 cup butter softened
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/2 tsp salt
- Preheat oven to 400 F;
- In a medium mixing bowl using an electric mixer, beat butter and sugar until well blended. Add eggs and vanilla, continue to beat until smooth consistency;
- On low, stir in: flour, baking powder and salt;
- Roll dough onto a lightly floured surface, use cookie cutters to create shapes;
- Place one cookie on the cookie sheet, spoon 1 tsp (or so) onto cookie, place second cookie on top and lightly press;
- Bake for approximately 8-10 minutes or until light golden colour.
What is one of your favourite ways to infuse a traditional cookie recipe with modern influence?