Quince Jam cookies

I discovered these delicious cookies here in Argentina. They call it pepas. I don’t know why, I only say they are delicious and very addicted .I was the habit to buy them in bakery until a few days ago when I discovered the recipe here. The result is infinitely better than the one I buy. In this recipe I only change one thing .My cornstarch was ending and I pour less than original recipe. My husband ate not one, but five; as you see, he love it, so do I.

More one thing, I want to apologize for not visit this last week your blog or update mine. It was a quite busy week. I am developing a new and wonderful project that means a lot for me.

And, also I can’t forget my gratitude for lovely Bella. She has given me the Art y pico award! A huge thank you to Bella! If you have not visited her blog, it really is a must – Her French blog is a great source of good taste and wonderful recipes. I know I am supposed to pass this on to 5 more people, but feel make an act of injustice; at the moment - plus, there are so many blogs I read, I just can't imagine whittling it down to five. For now though, I want to pass along my gratitude.

Quince Jam cookies

125g softened butter 120g powered sugar 180g plain flour

40g corn starch 1 teaspoon baking powder

½ teaspoon baking soda

3 egg yolks

1 teaspoon almond extract or vanilla 150 g approx quince jam or paste, chopped into small dice

Method

Preheat oven to 180°C. Beat butter, almond extract, sugar and yolks in medium bowl until just combined. Stir flour, corn starch and baking and soda powder. Roll level tablespoons of mixture into balls and place about 5cm apart on baking paper lined baking trays. Using the handle of a wooden spoon, gently press a small indentation into the top of each biscuit. Fill each indentation with a tea spoon of quince jam or a piece of quince paste.