JAM FILLED BUTTER COOKIES
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
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
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 BUTTERMILK BISCUITS
Categories Milk/Cream Breakfast Bake Jam or Jelly Bon Appétit
Yield Makes 9 biscuits
Number Of Ingredients 8
Steps:
- Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.
- Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm.
JAM-FILLED CREAM-CHEESE COOKIES
The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
- Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
- Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)
Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g
JELLY COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
- Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
- Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 224 calories, Carbohydrate 30.2 g, Cholesterol 37.4 mg, Fat 10.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 107.1 mg, Sugar 15.9 g
BUTTER COOKIE JELLY SANDWICHES
Rich butter filled with raspberry jam, dipped in chocolate. The cookies are soft, buttery rich and sweet and pretty too!
Provided by Joanne117
Categories Dessert
Time 1h30m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
- When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
- When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
- Store in an airtight container one week.
Nutrition Facts : Calories 1723.9, Fat 96.8, SaturatedFat 59.3, Cholesterol 237.5, Sodium 33.9, Carbohydrate 208.8, Fiber 7, Sugar 117.4, Protein 16.5
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