Buttery Jam Cookies

This week's recipe for Tuesdays With Dorie was a Buttery Jam cookie. The recipe called for apricot jam, but also mentioned that any other flavor of a thicker jam would be fine. I am an absolute addict of anything raspberry and I "just happened" to have some raspberry jam in the fridge(!) so I used that in the recipe. Hard to see in the pictures, but it gave the dough a very light pink tone and they came out really delicious! I am definitely going to try these again with other jam flavors. The cookie is soft, but not too soft and full of flavor . They were very easy to make and I threw them together in just a few minutes. That , for me, is a definite advantage!

Holiday time is just around the corner and I am off on vacation for two weeks beginning this Friday( yeah !!!!) I'm a teacher and this is a very needed break- the burn-out is a major factor in this profession. Here in Israel, we are getting ready for Hanukah and the kiosks and bakeries are filled with sufganiyot ( jelly-filled donuts). These days you can find them filled with everything from jelly, to chocolate to dulce de leche. All are yummy good- though they need to be eaten fresh- nothing worse than getting a cold, stale sufganiya!! I used to make them at home, but it requires deep frying and to be honest, the bakeries do so well, I can't be bothered with the deep frying. One noted point- there are enough calories in one sufganiya to cover an entire day's menu!! Happy Holidays to all!