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Dessert

Jam Dot Cookies

Cookies made with walnuts, oats, rice flour, and jam dots.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Jam Dot Cookies

Oven350°F

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Place walnuts on a baking sheet and bake until lightly toasted, 8 to 10 minutes.

  3. Lightly brush 3 baking sheets with oil or line with parchment paper; set aside.

Make the dough

  1. Put oats in food processor and pulse on/off 6 times.

  2. Add rice flour, salt, cinnamon, allspice and nutmeg and process to blend. Scrape down sides of bowl with rubber spatula, pulse 2 more times to thoroughly combine.

  3. Transfer mixture to large bowl.

  4. While walnuts are still warm, grind them to a paste in food processor.

  5. Add oil, rice syrup, maple syrup and vanilla and process until blended and smooth.

  6. Add mixture to dry ingredients and mix until just blended. (Dough will be sticky.)

Shape and bake

  1. Scoop out heaping teaspoonfuls of dough.

  2. Roll into balls and flatten to form cookies about 1 3/4 inches in diameter.

  3. With your thumb, make a deep indentation in center of each cookie.

  4. Fill each indentation with about 1/4 teaspoon fruit preserves.

  5. Place cookies on prepared baking sheets, spacing about 2 inches apart.

  6. Bake until bottoms are lightly browned, about 10 minutes.

  7. Transfer cookies to wire racks to cool.

Nutrition, whole recipe (rough)

1047Calories
24 gProtein
21 gFat
186 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Oat1/2 cup dry (40g)154
Olive Oil1 tbsp (14g)119
Maple Syrup1 tbsp (20ml)52
Walnut1 walnut half (4g)26
Nutmeg1 tsp ground (2.2g)12
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Allspice1 tsp ground (1.9g)5
Salt1 tsp (6g)0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  4. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Walnut + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,230 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Walnuts
Ground to a paste, they add richness, fat and a toasted, nutty flavor to the dough.
Rolled oats
Provide the bulk and chewy structure of the cookie base.
Brown rice syrup
Adds sweetness and moisture while helping the cookies brown and hold together.
Maple syrup
Adds sweetness, moisture and a caramel-like aroma that helps browning.
Vegetable oil
Adds fat for tenderness and moisture in the dough.
Rice flour
Adds starch and a light, delicate texture without gluten.

The step that matters

Mixing the dough until just blended. Mixing the sticky dough only until combined keeps the cookies tender; overworking it can make them tough and dense. Making the indentations deep enough keeps the preserves from spreading out during baking.

Swap the walnut

How well each one fits the dish's main ingredients (oats, rice, flour, cinnamon, allspice, nutmeg, syrup):

  1. Almondfits better
  2. Flaxseedfits better
  3. Cashew nutfits better
  4. Walnutthe original

Fit is the average pairing score against oats, rice, flour, cinnamon, allspice, nutmeg, syrup. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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