Mrs. MM speaks fondly of a masa podrida (sort of like a shortbread cookie) from childhood with a filling of dense homemade mango jam that her yaya/cook used to make. I have yet to successfully replicate it. First, I havenâ€™t found a decent masa podrida recipe and the purchased versions are not up to snuff. Second, you just canâ€™t sandwich jam between two cookies, you need to bake it all together to get close to the cookie Mrs. MM describes. Also, for some reason, I seem to have issues with delicate cookies with fillingsâ€¦maybe my fingers are too big or I just canâ€™t figure out how to roll the dough thin enough or moist enough to fold it over without cracksâ€¦ the same goes for empanadasâ€¦ I am challenged in this area but am determined to figure this out someday. At any rate, with gobs of recently made, brilliant mango jam, I decided to experiment with some leftover pie dough that I had in the fridgeâ€¦
I rolled out the dough and managed to get 13 round discs with a diameter of about 2.5 inches. I first tried to put a little jam in the center and fold the dough over to get a half moon shape but the dough was too crumbly and it promptly broke up and looked like a disasterâ€¦I threw it out. Maybe my dough was just too dry or too cold to begin with. So I left the dough out on the counter on a HOT summerâ€™s day for another five minutes before deciding to make fewer cookies with two layers of dough sandwiching more mango jam within. In theory this sounded good, but as you can see, the upper piece of dough inevitably cracked open. But not to worry, it looked like it was on purpose and after brushing it with a simple egg wash and baking it in a 350 degree oven for 20 minutes and letting it cool a bit, they tasted fantastic.
The crust was more pie like and flaky (not like a shortbread) but the balance between buttery, flaky crust and the sweet heated mango jam within was delicious. I could have a half dozen of these with tea and then check me in to the weight watchers class that eveningâ€¦These cookies were a bit blondâ€¦ the next time I would put the shelf in the oven up a little and let these get some more color on top. Also, once out, you can brust the cookie tops with butter and sprinkle with fine sugar if you want to go a little over the top. These cookies last a few days before getting soggy in our humid weather. But with just 6 precious test cookies the day I made these, they were gone before sundown.