I had to adorn my buttery jam cookies with Christmas finery because they looked a little “plain Jane” to me. However, with the tangy apricot flavor and the added chopped crystallized ginger, the cookies were anything but plain. A bit like a biscuit as Dorie pointed out in her introduction to the recipe, the cookies were delicate and crumbly like a shortbread. I had mine with a cup of hot cocoa and thought it a perfect pairing.I was out of apricot jam, but had some apricot paste I had bought this past week. The flavor is quite intense which is what I wanted to achieve. If you decide to use a fruit paste in the cookies, you will need to microwave it some to get the consistency of jam. Each little bite of cookie had some of the apricot flavor and the crystallized ginger flavor. The dough was difficult to work with, but found that if I wet my hands, I could form a smooth ball, then could flatten them some so they would look more like a cookie. They would be great rolled in confectioners’ sugar like Mexican wedding cookies.Heather from Randomosity and the Girl made a good choice for a not-too-sweet treat for the Holidays. You can find the recipe on her blog or on page 80 of “Baking From My Home to Yours”. Placed in a mug or tea cup with some hot chocolate mix or a favorite blend of tea,the cookies would make a perfect food gift for the Holidays. Next weeks pick, Real Butterscotch Pudding comes from Donna of Spatulas, Corkscrews & Suitcases.