a Crumbly Quince Cookie

A cookie for saints, misfits, and sick children.

Anyone who knows me knows I love quinces. Quince blossoms are my favorite, and the fruit is just so… utterly divine! At once sweet, tart, tangy, with a deep lemony apple aroma. And when cooked it turns the most amazing pink color, which deepens with cooking time. It is also a flavor from my childhood, I used to eat it both raw and in the well known paste form, membrillo. Every year I make trays and trays of cotognata, and jar upon jar of quince jam, jelly, and chutney. And a chicken and quince b’stilla is just about one of the best things on the planet…  Yes, I am slightly mad for quince!

This was a very “at home” week. My darling girl was sick and I was frantically trying to keep her spirits up while not stressing about life’s stresses. This week also happened to be the first anniversary of Saffron Paisley.  I think I needed this cookie more than she did, she would have preferred something with chocolate or Nutella but I did not offer any choices in the cookie making department. We are going to make Crumbly Quince Cookies! She is still young enough that the tone of my voice can create interest and enthusiasm.

The Recipe!

Cookie:

• 2 cups flour
• 1/2 cup sugar
• 1 scant tablespoon baking powder
• 2/3 cup cold unsalted butter
• 1 egg
• zest of one lemon
• quince jam… or your favorite jam, but it has to be a favorite

Crumbly topping:

• 2/3 cups toasted rolled oats
• 1/2 cup sugar
• 1 teaspoon real vanilla!
• 3 tablespoons butter

1. Preheat your oven to 400º
2. Combine the dry ingredients for the cookie and cut the butter in, or, crumble with your fingers. Add the egg and the lemon zest and mix well.
3. Press the dough into a buttered 8 inch square pan.
4. Spread the jam, evenly and generously.
5. Prepare your crumbly topping and spread over the jam.
6. Bake for 25 minutes.
7. Let cool completely.
8. Cut into 9 squares, and then each piece diagonally.

This cookie keeps well for a few days in an airtight container and I think it is even better the next day…

Enjoy!