This weeks Tuesdays with Dorie was chosen by Heather of Randomosity and the Girl she chose Dorie’s Buttery Jam Cookies located on page 80 of Baking: From My Home to Yours. As soon as I saw this recipe I knew which jam I had to use: MOLLY’S!!!.
For Molly’s Second Annual Jam and Jelly Exchange, she sent me a jar of Salmonberry Ginger Jam. Molly actually gave me a choice between a few and since I had never heard of a salmonberry or tasted one I thought that this was a great oppotunity. Salmonberries are actually very pretty and similar to a raspberry.
I thought that this jam was perfect for this recipe because 1) it gave me a reason to open the jar and try it and 2) it contained ginger which was a small component in the recipe. I actually opted not to put the ground ginger in the cookies since there was already a nice amount in the jam. I am glad that I made this choice because the cookies turned out perfect. They were nice and tender with a hint of ginger and a sweetness from the jam. To make the cookies look more presentable I dusted them with powdered sugar 🙂
When in Doubt...Leave it at 350 
Those look good enough to eat! Nice job.
Salmonberry – never heard of it, but it sounds tasty! Nice twist.
I have salmonberries in my back yard. though I don’t pick them because I’d first have to fight through a bunch of blackberries to get at them. But I’m working on it. I’ll be by the end of next summer, I can get at them…