Jam Filled Butter Cookies Recipes
BUTTER AND JAM THUMBPRINTS
Provided by Food Network Kitchen
Categories dessert
Time 1h8m
Yield about 24 to 30 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
JAM/JELLY FILLED BUTTER COOKIES
My mom made these excellent buttery rich cookies. They are a soft cookie that melts in your mouth. They are excellent with any kind of jam but chokecherry or raspberry jelly are my favorites. I don't know how many this makes as I always double the recipe and they get eaten so fast I've never had time to count. Refrigerate the dough for three hours minimum, or make in batches days apart.
Provided by less2saw
Categories Dessert
Time 20m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
- Beat together the shortening and butter.
- Beat in sugars well, then beat in the egg.
- Add the dry ingredients, and mix well.
- Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
- Refrigerate for a minimum of 3 hours or overnight.
- Heat oven to 400°F.
- Slice dough into 1/8" thick disks.
- Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
- Top each disk with another slice and bake. You can sprinkle these with sugar for a crunchier cookie (optional).
- Bake for 8 - 10 minutes.
- Store in an air tight container once the cookies have cooled.
Nutrition Facts : Calories 178.8, Fat 8.4, SaturatedFat 3.6, Cholesterol 19, Sodium 157.5, Carbohydrate 24.2, Fiber 0.5, Sugar 11.9, Protein 1.8
JAM FILLED BUTTER COOKIES
Make and share this Jam Filled Butter Cookies recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 27m
Yield 84-96 cookies
Number Of Ingredients 8
Steps:
- Sift flour and salt together.
- Cream butter. Gradually add sugar, creaming well.
- Blend in unbeaten eggs and vanilla; beat well.
- Add the dry ingredients gradually; mix thoroughly.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Dent center of each, using back of teaspoon dipped in cold water.
- Place preserves or jam into center of each.
- Sprinkle with nuts.
- Bake at 375 degrees for 10 to 12 minutes.
Nutrition Facts : Calories 55.4, Fat 3.2, SaturatedFat 1.8, Cholesterol 12.3, Sodium 35.1, Carbohydrate 5.9, Fiber 0.1, Sugar 2.5, Protein 0.7
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