Jam Buttons Recipes

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JAM FILLED BUTTER COOKIES



Jam Filled Butter Cookies image

This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!

Provided by MKHG

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 5

¾ cup butter, softened
½ cup white sugar
2 egg yolks
1 ¾ cups all-purpose flour
½ cup fruit preserves, any flavor

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.

Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g

BASIC JAM



Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

  • Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
  • Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

SIMPLE JAMMY BISCUITS



Simple jammy biscuits image

Make a treat that the whole family will enjoy with these jammy biscuits

Provided by Good Food team

Categories     Snack, Treat

Time 22m

Number Of Ingredients 5

200g self-raising flour
100g caster sugar
100g butter
1 egg, lightly beaten
4 tbsp strawberry jam

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
  • Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
  • Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.

Nutrition Facts : Calories 170 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

JAM BUTTONS



Jam Buttons image

This recipe was featured in an email this morning from the www.recipe4living.com website. "This is a fast butter cookie that looks great on a tray. It's especially quick because the dough doesn't need to chill." Please note that the yield size is estimated as I have not made these yet.

Provided by senseicheryl

Categories     Dessert

Time 32m

Yield 2 dozen cookies

Number Of Ingredients 8

4 ounces unsalted butter, softened
1/4 cup sugar
1/8 teaspoon salt
1 orange, zest of, finely grated (optional)
1/2 teaspoon vanilla extract
1 large egg yolk
1 cup all-purpose flour
1/2 cup raspberry jam (or apricot jam)

Steps:

  • Preheat oven to 325 degrees F.
  • With an electric mixer, beat butter, sugar, salt, orange zest and vanilla until well combined. Do not overmix. Beat in yolk. Sift the flour and add into the mixture until just combined. Scrape the bowl and mix again. Turn dough onto work surface and knead together until smooth.
  • On a lightly floured surface, press the dough into a 1/2-inch thick patty. Dip a 1-inch round cutter into flour and cut out circles. Place cookies on an ungreased baking sheet at least 1 inch apart. Gather up scraps, form another patty and repeat until all the dough is used up.
  • Using your thumb or the end of a large wooden spoon, make an impression in the center of each cookie without going through. Fill each impression with about 1/4 teaspoons jam.
  • Bake for 22 minutes or just until the jam bubbles. Let the cookies cool on a baking sheet for 20 minutes, then cool completely on wire rack.

Nutrition Facts : Calories 983.6, Fat 48.9, SaturatedFat 30, Cholesterol 226.8, Sodium 182.6, Carbohydrate 128.2, Fiber 2.6, Sugar 64.2, Protein 8.6

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