Pate Brisee, traditional pie dough.
I am so excited with the way these cookies came out. I have a few set aside and I can't wait to share them this weekend with the folks at Dutch Hill Preserves. I hope they agree that my pastry showcases their delicious jam just perfectly.
Now, onto the recipe:
Mini Jam Pie Cookies
2 1/2 cups all purpose flour
2 tablespoons granulated sugar
1 cup unsalted butter, cold and cut into cubes
2 egg yolks
1/4 cup ice water
1 cup preserves of your choosing
1 egg beaten with 1 tsp cold water
a few tablespoons turbinado sugar (aka, Sugar in the Raw)
In the bowl of a food processor, add flour and sugar. Pulse a few times to combine. Add cold butter and pulse until crumbly and the texture of sand. Add egg yolks and pulse to combine. With the processor running, drizzle in the water until the mixture forms a ball. Wrap the ball in plastic and refrigerate for at least 2 hours or overnight.
Preheat oven to 375 degrees F.
On a well floured work surface, roll out portions of the dough until very thin - less than 1/4". Cut the dough using a 3" round cookie cutter. In the center of each circle, place about 1/2 - 1 tsp of jam. Don't over fill or this will happen:
Wet the edges of the circle with water and fold over. Press closed with your fingers and the crimp the edges using a fork. Place on a parchment lined baking sheet about 1" apart (they don't spread or puff too much so you can place them pretty close together).
Brush with beaten egg and sprinkle with turbinado sugar.
Bake for 12-15 minutes or until golden colored.