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Jam Filled Butter Cookies

Jam Filled Butter Cookies

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
MKHG

MKHG

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
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Reviews

Maria Isa
840

Maria Isa

4/14/2009

I'd like to give this recipe 4 1/2 stars, since the only thing that keeps it from the 5 stars is that the actual cookie (excluding the jam) has a very bland taste, so I added 1/4 teaspoon of salt and 2 teaspoons of vanilla extract, made the cookies really great! I baked a batch yesterday, and it didn't last a day, so I baked another today. Also I used 1 whole egg instead of two yolks and used strawberry jam. Delicious, thanks for the recipe!

JANINE PERKINS
476

JANINE PERKINS

11/24/2005

Incredible!! here is a trick for getting the jam in the hole quickly and easily. Take sandwich bag and spoon the jam into the bottom of the bag. Massage slightly to get lumps out. Make a small snip in the bottom of the bag so you can squeeze out the jam into the holes in the dough. I used seedless blackberry jam..great choice!! I topped baked cookies with a coat of sifted powdered sugar. I'm going to always double this recipe. They are gone before they're cooled!!

Laura Stoicescu
358

Laura Stoicescu

12/11/2005

This is an excellent recipe. After my cookies were done, (while still warm) I dipped them in powdered sugar for a different look and taste. They are VERY yummy this way! I uploaded a photo of them for those who would like to see what they look like this way. The powdered sugar melts into the jam, so it looks like there is powdered sugar only on the cookie part. Otherwise, I followed it by the recipe. Make sure not to overfill them with jam (this is what I did the first time,... and they overflowed onto the cookie sheet).Make the hole deep enough to actually hold some jam. GREAT RECIPE!

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