Jam Filled Pine Nut Cookies Recipes

JAM-FILLED PINE NUT COOKIES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg yolks and almond extract. On low speed, beat in flour and salt until blended. Cover; refrigerate 1 hour.
• Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, slightly beat egg whites. Dip each ball in egg whites; roll in pine nuts, pressing to adhere. On ungreased cookie sheets, place balls 2 inches apart. Press thumb in center of each ball to make indentation.
• Bake 13 to 15 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While still warm, press centers of cookies with thumb. Cool completely. Spoon about 1/2 teaspoon jam into each indentation.

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.

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

JAM-FILLED PLAYING CARD COOKIES

Steps:

• Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.
• Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.
• Preheat oven to 350°F.
• Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen). Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.
• Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler. Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.
• Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.
• Cut and bake 9 more cookies in same manner.
• Then make "card" cookies from remaining 2 dough rectangles: Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.
• Do not cut too close to edge or cookie will break. Bake cookies in same manner as solid ones.
• Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.

JAM-FILLED CHRISTMAS COOKIES

Steps:

• Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
• In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
• Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
• Return nut mixture to food processor, along with almond extract and the egg.
• Process until entire mixture is combined; 15 seconds or so.
• Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
• Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
• Bake in preheated oven for 15 to 18 minutes, or until golden brown.

FIG ROSEMARY AND PINE NUT JAM

Steps:

• PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• COMBINE figs, sugar, rosemary and lemon in a non reactive heavy bottom pot.
• Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 220 degrees remove rosemary. Carefully add pine nuts and Grand Marnier over no flame then bring back to a boil.
• Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
• Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.