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
SIMPLE JAMMY BISCUITS
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
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
EASY JAM-FILLED COOKIES
I found this recipe in the Kraft foods "Food & Family" Cook Book that my son gave me. It is so simple to make and used my homemade strawberry jam which really set it apart.
Provided by Maryland Jim
Categories Dessert
Time 47m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second whole egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.
- Divide dough into 4 equal pieces. Roll each piece into 12X1 inch log; place, 2 inches apart, on large baking sheet. Use hand of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 in deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 tablespoons preserves in each log.
- Bake 25 to 27 minutes or until edges are lightly browned. Transfer to wire rack; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.
Nutrition Facts : Calories 90.3, Fat 4.3, SaturatedFat 2.2, Cholesterol 18, Sodium 40.6, Carbohydrate 11.6, Fiber 0.3, Sugar 5.5, Protein 1.4
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
JAM FILLED OATMEAL COOKIES
These cookies are so good, we love them. With and without the ground nuts. It's easy to vary the filling by picking the jam or nuts you prefer. I hope you will enjoy these delicious cookies.
Provided by Baby Kato
Categories Dessert
Time 27m
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 12
Steps:
- To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
- Preheat the oven to 350 degrees.
- In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
- Next add the melted butter and shortening, mixing lightly.
- Lastly, slowly add in the sour milk, making sure to mix well.
- Chill the dough for 1/2 hour.
- Then on a lightly floured board, roll to 1/4 inch thick.
- Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
- Place a spoonful of jam in the center of the cookie, then top with another cookie.
- Make sure to lightly press the edges together.
- Roll the cookie edges in the ground nuts.
- Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.
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