Holiday Jam Cookies Recipes

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

Steps:

• Wash your hands and put on an apron. Take the sifter, and put these ingredients into it: the flour, the sugar, the baking powder and the salt.
• Sift the ingredients into the mixing bowl.
• Break the 2 eggs into the small bowl, trying not to get any pieces of eggshell in the cup. Now, in the same bowl, add the vegetable oil and the vanilla extract.
• With a fork, mix everything in the bowl together. Pour this mixture over the ingredients in the mixing bowl. Use your hands to mush everything together and make a nice yellow ball of dough.
• Have an adult help you turn on the oven and set it to 350 degrees.
• Wrap the cookie sheet with aluminum foil, keeping it nice and smooth. Break off pieces of dough that are about the size of a cherry. Roll them into balls between the palms of your hands, and put them on the cookie sheet. Leave 2 inches of space between the dough balls. Don't worry if you don't use all the dough because you can make another batch.
• Use your fingers to press the cookies and make them flat. Try to make them all about the same size. With the teaspoon put some jam in the center of each one.
• Have an adult help you put the cookie sheet into the oven. Bake the cookies for 20 to 25 minutes - until they are golden brown.
• Have an adult help you take the cookies out of the oven; then let the hot cookies cool for a few minutes. Next, have an adult help you slide them off the cookie sheet with the spatula, and put them on a wire rack. Let them cool some more while you make another batch with the rest of the dough.

Steps:

• In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough., Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up., Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves., Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar.

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Stir in pectin; reutrn to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes, skim of foam. Immediately pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.