Brown Sugar Jam Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In you stand mixer, cream butter and sugar.
• 3. Once creamed, add eggs. Continue to beat until smooth and very creamy.
• 4. In a separate bowl, sift together flour, baking soda, baking powder, and salt.
• 5. Once combined, gradually add into the cream mixture. Mix well, then add in vanilla.
• 6. Roll dough into small balls, place on prepared cookie sheet (parchment paper or non-stick mat) then flatten with the bottom of a cup coated in powdered sugar.
• 7. Bake for about 10-12 minutes, depending on your oven. You want them to be a light golden brown. If you prefer a crispier cookie, bake for 13-14 minutes. Spread raspberry jam over cookies while they are still warm. Press another cookie on top. Serve them on your Nana's china, or whatever you have on hand. Nana wrote in her original recipe to hide 5 if you want any for yourself. They go quick!

Steps:

• Preheat oven to 300 degrees F. Grease cookie sheets.
• Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
• Add vanilla, flour and salt, mixing well.
• Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
• Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes.

Steps:

• For the browned butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. Measure out 1/3 cup for the cookies.
• For the cookies: To a mixer fitted with the paddle attachment, add the sugar, regular butter, orange zest, vanilla and 1/3 cup browned butter and cream together thoroughly. Add the egg and beat until light and fluffy. Mix in the milk.
• Sift together the flour, baking powder and salt in a bowl, then blend it into the creamed mixture. Divide the dough in half, slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). The dough needs to be chilled.
• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Pinch off pieces of dough and press into the base of the muffin tin cups to make shells. Bake until golden brown, about 12 minutes. Let cool for 5 minutes.
• Remove the bases from the tins, spoon 1 teaspoon raspberry jam onto each and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Steps:

• Cream butter and sugars, then add eggs and vanilla. Beat well.
• Add dry ingredients, beating thoroughly. Roll 3/4 of the dough into balls, about 1-inch in diameter. Place on greased cookie sheets and flatten with fork.
• Place 1/4 teaspoons of the jam on each cookie and top with a very small "hat" of cookie dough.
• Bake at 400F for 8-10 minutes.