Mascarpone Fig & Apricot Jam Cookies {Homemade Fig & Apricot Jam Recipe}

RECIPE FOR MASCARPONE FIG & APRICOT JAM COOKIES

RECIPE FOR HOMEMADE FIG & APRICOT JAM

recipe for the cookies adapted from Italian Food Forever Blog
recipe for the fig & apricot jam adapted from my Mom in Law

Ingredients for Mascarpone Fig & Apricot Jam Cookies

• 1 1/2 cups of sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup softened mascarpone cheese
• 2 3/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fig & apricot jam

Method for Mascarpone Fig & Apricot Cookies

1. Beat together the butter and sugar until light.
2. Add the egg and vanilla, and mix until smooth.
3. Add the mascarpone cheese, and beat until smooth. Sift together the dry ingredients, and fold them into the butter mixture, mixing just until combined.
4. Wrap the dough in plastic wrap, and refrigerate 1 hour.
5. Preheat oven to 325 degrees F. Place sheets of parchment paper, or silicone baking liners on two cookie pans.
6. On a lightly floured counter or board, roll the dough into 1 1/2 inch balls.
7. Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie.
8. Place the cookies 2 inches apart, and bake for 12 to 15 minutes, or just as the cookies begin to color.
9. While still warm, use the spoon to redifine the circle, and then carefully spoon a little jam into each cookie.
10. Let sit at room temperature until the jam is set.
11. Store in an airtight container.

Recipe & Ingredients for Homemade Fig Jam

• 2 cartons of fresh figs, chopped
• 1 cup water
• 1 cup of sugar
• 1 tablespoon of fresh lemon juice

Ingredients for Apricot Jam

• 2-3 lbs of apricots, chopped
• 1 cup water
• 1 cup sugar
• 1 tablespoon lemon juice

Method for both Jams

1. In a medium sauce pan heat water & sugar together until the sugar is well blended.
2. Add the fruit & mix well
3. let it cook until fruit starts to break down & thicken, about 10 minutes.
4. Add lemon juice & mix well.
5. Let it simmer until fruit has been cooked & thickened.
6. cool & refrigerate the jam in an airtight container.