Despite the fact that Bozeman’s “last frost date” is over two months away, I think spring is officially here. Maybe even summer. Yesterday, I worked in the garden (IN SHORTS!) for a good chunk of the afternoon, and definitely broke a sweat. Then, we went on a ride in which no arm/leg warmers were needed. Just shorts and jerseys! WHAT!?

Also, on the baking agenda lately are things like pie! Fruit pie, that is. Fruit pie is a total summer treat. As much as I love a good pecan pie, there’s just something wonderful about a strawberry-nectarine pie, or other delicious fruity combo. Keep your eyes peeled… I’ll likely be pie-bombing you in the next month or so.

In the meantime, while fresh fruits are still not quite the easiest thing to get around here, I’m sticking with jam. Really, delicious, raspberry jam. You can honestly choose whatever kind of jam you prefer — apricot, blackberry, blueberry, MIXED BERRY (OH!) — but make sure it’s top notch. NO JELLY ALLOWED. Pick a thick, seedy, eat-by-the-spoon jam. And feel free to do so, plenty.

These cookies are like little magical puff bites. Maybe I should change the title, yes? Really though: They’re so soft, have the best shortbread/cake batter mixture of flavor, and almost melt in your mouth. Add to that your incredibly high quality jam, and you’re ready for business.

As you can see by my pictures, I didn’t make a huge hole for jam — feel free to make a bigger hole (or smaller cookies!). The jam will cook down in size during baking, so fill ’em up as much as you can! And/or re-fill when they’re done and cool. I did some of both. Either way, these didn’t last long!