Buttery Jam Cookies Recipes

BUTTERY JAM THUMBPRINT COOKIES

Steps:

• Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
• Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle - deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
• Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
• When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.

JAM FILLED BUTTER COOKIES

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.

BUTTER AND JAM THUMBPRINTS

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.

AUSTRIAN JAM COOKIES

Steps:

• In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
• Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
• Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

BUTTER COOKIES WITH JAM RECIPE

Steps:

• Preheat the oven to 356F (180C).
• In a mixing bowl, mix flour and baking powder. Set aside
• In a separate bowl, add butter, powdered sugar and whisk with a hand mixer or by hand. Add egg and whisk until well combined.
• Sift 2/3 of flour mixture and mix well. Add the rest of the flour mixture and well incorporate.
• Transfer the butter cookie dough to a piping bag with a large piping tip (I used 1M tip here).
• On a cookie sheet squeeze out the cookie dough and press down the middle part using a finger. Fill the middle part with strawberry jam.
• Bake in the oven for 12-15 minutes or until golden.
• Enjoy the butter cookies!

BUTTERY JAM COOKIES

Steps:

• Preheat oven to 375°.
• Whisk dry ingredients together and set aside.
• Beat butter until light and fluffy.
• Add sugar and beat for 1 minute.
• Add egg and beat for 2 minutes more. The mixture will be satiny.
• Add milk and vanilla and beat just to combine. Don't worry if the mixture looks curdled.
• With mixer at low speed, add jam and beat 1 minute.
• Still at low speed, beat in dry ingredients just until combined. Dough will be very thick.
• Drop rounded teaspoons of dough into the sugar.
• Toss to coat and place 1" apart on baking sheets lined with parchment paper.
• Bake for 10-12 minutes, or until cookies are firm and lightly browned around the edges.
• Cool on cookie sheets for 1 minute, then transfer to racks.

JAM/JELLY FILLED BUTTER COOKIES

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.