Swedish Jam Cookies3 Reviews
“For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite.” - by CAROL GUTT
Original recipe yields 2 dozen
- In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
- Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
Amount Per Serving (12 total)
- 306 cal
- 14.6 g
- 42.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I have a question: wouldn't the jam simply fall out of the indentation in the cooky when you put the cookies in the jar? Wouldn't it be better if you cooked the jam in the cooky?..." See more"
"While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flou..." See morer in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!"
"These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made..." See more it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars."
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