Butter Cookie Filling - HELP!

[designerobsessed]

How do I "thicken up" my raspberry jam so it doesn't squish out of a sandwich cookie? I made butter cookies this morning & I'd like to use it to make the sandwiched ones with the ends dipped in coconut-the kind you'd see on an italian cookie tray. Any suggestions?

Also, does anyone have a recipe for a chocolate ganache that can be used to pipe on top of a cookie?

Any suggestions would be appreciated - THANKS!!

[miladyinsanity]

I think you can just reduce the jam.

As to the ganache, most ganaches can be piped, but I think tempered chocolate is easier.

[CanadianBakin']

Also, remember to put only a very thin layer of jam. The flavour is strong enough next to a butter cookie that you don't need much.

[Tweety69bird]

You can cook the jam on the stove to evaprate more of the water content until it is more thick. You won't see how thick it really is until it cools down again.

[MelissaH]

I'm showing my geeky side here...but is there any kind of a kitchen vacuum device that you could use to put the jam under vacuum and just suck away the water? That way you wouldn't have the heat. (Don't know about other non-water components of jam flavor, whether you'd suck them away or if they'd be lost during the cooking down process anyway.)

MelissaH

Proud to be a geek!

[Tweety69bird]

I'm showing my geeky side here...but is there any kind of a kitchen vacuum device that you could use to put the jam under vacuum and just suck away the water? That way you wouldn't have the heat. (Don't know about other non-water components of jam flavor, whether you'd suck them away or if they'd be lost during the cooking down process anyway.)

Um.. how about putting the jam in a cheesecloth lined strainer and let it drip? Sorry, I don't know about any kitchen water-vacum...