Jamjelly Filled Butter Cookies Recipes

SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS

Steps:

• Cream butter and sugar
• Beat in extract
• Gradually blend in flour
• Cover and refrigerate for an hour
• Roll into one-inch balls and place one inch apart on un-greased cookie sheet
• With the end of a wooden spoon make a indention in the ball and fill with jam
• I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
• Bake at 350 for 14 to 18 minute.

JAM FILLED BUTTER COOKIES

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.

JELLY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
• Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
• Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

SHORTBREAD COOKIES RECIPE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Beat in egg and vanilla.
• Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.
• Divide dough into four equal portions. (I doubled the recipe, so I was making 8 portions)
• Take each portion and roll it into a log the length of the Cookie sheet. You can fit up to 3-4 "logs" on a regular cookie sheet.
• Now make the cookie dough into a shape by placing your finger in the middle of the roll and indent the log.
• Use your other hand to help hold up the sides of the "canoe" to make a deep indention with high sides. It is easier if you can indent with one finger and hold up the side with the other hand at the same time.
• Gently spoon your favorite Jam, Jelly or spread into the indention of the canoe.
• Be sure not to overfill or it will make a mess when baking or cutting.
• (I've used Strawberry-Rhubarb jam and Blueberry-Rhubarb jam for the Holiday treats. But it is also delicious with Strawberry, Raspberry, Peach, or Apricot jams, and even Apple butter. This is where your imagination will create your variety)
• Bake the cookies at 350 Degrees for 15-20 minutes or until lightly golden.
• Check at 15 min.
• When they are finished baking, remove from oven and let cool for 12 minutes.
• Then cut diagonally into 3/4-in slices.
• Remove to wire racks to cool completely.

JAM/JELLY FILLED BUTTER COOKIES

Steps:

• IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
• Beat together the shortening and butter.
• Beat in sugars well, then beat in the egg.
• Add the dry ingredients, and mix well.
• Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
• Refrigerate for a minimum of 3 hours or overnight.
• Heat oven to 400°F.
• Slice dough into 1/8" thick disks.
• Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
• Top each disk with another slice and bake. You can sprinkle these with sugar for a crunchier cookie (optional).
• Bake for 8 - 10 minutes.
• Store in an air tight container once the cookies have cooled.