The Committee of Efficiency and Morale is my favorite pen name thus far for the book series we have been working on. It has a certain militancy about it which I like the irony of because the aesthetics we have been using are so soft and beautiful. Everyday that we have been in the print lab, I have found myself bringing in a treat. The moral is high, especially when treats abound! The latest cookie, Gingersnap Jammers is what I call them, were inspired from a recipe by Martha. I knew I wanted a crunchy cookie, something buttery with a little hint of spice, and I wanted to use jam, so here is what I made:
Gingersnap Jammers
8 tablespoons tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/4 cup pure maple syrup
1 large egg, beaten
1 cup raspberry jam with seeds
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.
