Easy Strawberry Jam Filled Cookies Recipes

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES

Steps:

• Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
• Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
• Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
• Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

EASY JAM FILLED COOKIES

Steps:

• 1. PREHEAT oven to 350ºF. 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
• 2. DIVIDE dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 Tbsp. preserves in each log.
• 3. BAKE 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices
• 4. NOTE : Butter is the preferred choice in this recipe for true buttery flavor, but you can also prepare the recipe with margarine. Stock up when butter is on sale and freeze it in its original carton placed in a freezer-weight resealable bag for up to 4 months.