Adapted from Maria Gosser, these aren’t traditional cookies but rather a thin cookie crust topped with honey-sweetened blueberry jam. Cut them small for easier handling.
2 cups flour
1/4 teaspoon baking powder
1/4 pound (1 stick) unsalted butter, softened
2 eggs, beaten
1/4 cup honey
11/2 cups Blueberry-Honey Refrigerator Jam (see recipe)
Heat oven to 350 degrees.
Measure flour, salt, baking powder and butter into the bowl of an electric mixer, and beat to combine. Use a spoon to stir in the eggs and honey just until combined; do not overwork the dough or the crust will be tough. Remove about 1/4 cup dough and set aside.
Grease a rimmed 10-by-15-inch baking sheet. Place the remaining dough on the pan and press to spread and cover. Bake 10 minutes, until the crust begins to set.
Spread jam over crust. Break the reserved dough into bits and sprinkle over the jam layer.
Bake 10 minutes, until a toothpick inserted into the dough comes out clean. Use a pizza wheel or knife to cut into rectangles or squares. Store in refrigerator. Makes about 100 pieces.
Per piece: 26 calories (35 percent from fat), 1 g fat (0.6 g saturated, 0.3 g monounsaturated), 6 mg cholesterol, 0.4 g protein, 4 g carbohydrates, 0 fiber, 2 mg sodium.