Boom Booms

Directions

1. I do this in a mixer, but it can be done by hand easily enough; cream together all but the flour, add flour gradually and mix until a smooth dough is formed. Refrigerate for 1/2 hour or more- it will keep for several days.
2. Roll dough thin; noticeably less than the 1/8" typical of pie dough. Cut out 3 inch rounds; scraps can be rolled without problem; I typically get about 30.
3. Working in pairs of circles, put a dab of jam and a small pinch of chips in the center of one; brush the other with water and drape it over the filled circle- there should be about 1/2 inch around the edge clear of filling. Pinch together the edges, making sure not to get filling in the seam (this will determine how much jam to use; I'd guess about a half teaspoon each). This will leave you with a small flying saucer' poke a few holes in the top; I usually either roll up or crimp the edge; it will even out in baking; the finished pastry should look much like a biscuit. Brush with egg wash
4. Preheat oven to 350 deg. use a convection oven; a standard oven would be probably 375 deg.), bake about 20 min (they should be pretty dark on top).
5. Remove from oven and immediately brush on the glaze; let cool.