Soft cookies with plum jam:

This year too our two wild plum trees have borne good fruit, and we’ve taken advantage of it to make a small stock of jam. Yes, I know, it should be called jam (confettura), but even though I’ve been trying for years, it’s not easy to get rid of certain ingrained habits. Here, they are all “marmalades” 😊 (aren’t they for you?). However, whether it’s jam or marmalade, I’ve cooked a nice stock in the microwave and jarred it. Then, I couldn’t resist the temptation to use what was left to make some soft cookies.

This is a new version of those spoon cookies that, as you know well, are a hit at my house.

I’ve tried them with every type of jam, preserve, compote, or blended fresh fruit. Just yesterday I added a new collection on the blog dedicated precisely to this type of cookies, a collection in which I will immediately include these new soft cookies with plum jam, which resemble small donuts and which we all devoured at breakfast. 😋

Try them too! And if you can’t get hold of wild plums, it’s certainly not a problem: all types of plums work great.

Are you ready?

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Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 16
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer

Ingredients

1 cup all-purpose flour
5.3 oz homemade plum jam
1/2 cup milk kefir (or yogurt)
2 tbsp sugar
1 tbsp corn oil
1 tsp baking powder
16 almonds
lemon zest (grated)

Tools

Bowl
Spatula
Spoon
Baking Tray
Parchment Paper

How to Prepare Soft Cookies with Plum Jam

If you don’t already have homemade plum jam in your pantry, you can prepare it on the spot by cooking it in the microwave. Making plum jam is very simple: place the plums, cut into pieces and pitted, in the microwave with a little sugar and cook at maximum power for about 20 minutes (of course, time depends on the quantity). You can find my recipe for more details HERE.
To prepare the cookies, proceed as follows:
Pour the marmalade into a bowl, add the kefir (or yogurt), a tablespoon of oil, a little sugar (adjust according to the sweetness of the marmalade used, if using store-bought it can be omitted) and flavor with a grated lemon zest.
Mix the wet ingredients with a spoon or spatula to dissolve the sugar.
Add the flour and baking powder, mix again until you get a semi-dense mixture, not too compact or too liquid.
Using a spoon, drop the mixture onto a baking tray lined with parchment paper. Depending on the size you want, the number of cookies can vary; I got 16.
Decorate each cookie with an almond or other nuts if you like, such as walnuts.
Bake in an oven at 350°F for 25 minutes, or until golden.
You’ll end up with cookies resembling mini donuts, soft inside and slightly crispy on the surface. They’re not crispy like shortbread but are very tasty. For us, they’re ideal for breakfast as well as a snack with tea, or for children with fruit juice, they’re a good and healthy alternative to packaged snacks.
And for me, they’re irresistible as a snack. 😋
Hey, get ready because I’m already preparing the next recipe, they’re spoon cookies made with marmalade of… 😃😄