Austrian Jam Cookies

Austrian Jam Cookies

Carol 0

"This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection."

Ingredients {{adjustedServings}} servings 88 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. 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.
  2. Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
  3. 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.
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Reviews 60

  1. 70 Ratings


One batch of these cookies and my husband was hovering in the kitchen eating them before I could get them off the cookie sheet!! A couple of tips about the dough -- let it warm up a little more and it should not be so crumbly. When you cream together the sugar, butter and egg yolk, it has to be creamy or it will be crumbly (as with any recipe). If it is still too crumbly, put a small bowl of milk out while you roll, dip your fingers in the milk and roll the balls. That will moisten it a bit. KUDOS on this recipe -- I'm off to make a few hundred more -- while my husband is at work!!


My grandmother made a cookie just like this when I was a child only she rolled them in chopped walnuts, so I did the same. After reading about other people's trouble with the dough, I was apprehensive. But, if you really cream the butter and sugar and egg until it becomes light and you add the flour mixture slowly, maybe 13 cup at a time waiting until it is integrated, the dough comes out much smoother and easier to work with. Thanks for the memories.


We loved these cookies! I had to make a second batch the very next day. The rich buttery flavor is addictive and they just disappeared off the plate. To solve the crumble factor mentioned before, I found that chilling the dough for 2 hours was too long and if you just chill it until it forms a ball without sticking to your hand they are very, very easy to make and roll in the almonds. The almonds should be chopped fairly finely. I used a blender and finished them off by hand. Really quick to put together when the dough isn't too cold. To fill the thumbprint, stir your jam and put into a small baggie. Cut a corner of the baggie off and use as a pastry bag. The cookies are filled in no time! I'm definitely adding this recipe to my Christmas Cookie list.