Jam Filled Cookies are so delicious! They have cherry and strawberry jam fillings and are bursting with flavor! They made it in the current issue of Taste of Home Magazine!
This Jam Filled Cookie is among the oldest Christmas Cookie recipes that we make. It is from Everywoman’s Magazine in 1957. These are my brothers’ favorites; yes, the one who to this day calls me Binky!
My mom and I have 4 different cookies that are a must. Every member of the family has a different favorite. None of these cookies are quick, and easy, like drop cookies.
In years that we thought we were short on time, and we just had to eliminate one of them, inevitably one of the family members would whine! They are all SO Spoiled! We have resigned ourselves to the fact that we have to do these four cookies; Jam Filled Cookies, Decorated Christmas Cutouts, Ischeler’s Tortellette’s and Hildabrötchen.
We usually do the Jam Filled first for two reasons.
1. These cookies only take two steps, not three, so they are completed in one day. The other three take two days to complete after making the dough. One day to cut out and bake. The next day to decorate.
2. These freeze the best for the longest amount of time. At least 2 months, if they are packed well.
For a cut out cookie, this dough is very easy to work with! It is not terribly sticky! Also, the brown sugar gives these cookies a wonderful, different flavor!
I hope you like the recipe today for Jam Filled Cookies! How many Christmas cookies do you make? What is your favorite/ Let me know in the comments below!
Other Delicious Cookie Recipes on Binky’s Culinary Carnival
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Enjoy! And have fun cooking!
Tools I Use to Make
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Jam – Filled Cookies
- 4 c Flour
- 1 t Baking soda
- 1/2 t Salt
- 1 c Butter
- 1 c Sugar
- 1/2 c Brown sugar , firmly packed
- 2 eggs
- 1 t Vanilla
- 1 c Cherry Preserves
- 1/4 c chopped blanched , slivered almonds
- 1 c Strawberry preserves
- 1/4 c chopped walnuts
Fruit filling :
- 1 c Strawberry preserves mixed with 1/4 c walnuts , chopped
- 1 c Cherry Jam mixed with 1/4 c. almonds, chopped
- Sift first 3 ingredients, set aside.
- Cream butter until soft, beat in sugars gradually.
- Add eggs and vanilla, beating vigorously until light and airy.
- Add flour mixture in 3 parts, beating only until well mixed after each addition.
- Divide dough in three parts, wrap in waxed paper and then in plastic wrap.
- Chill until firm enough for rolling, about 4-5 hours; or overnight.
- Grease baking sheets. Then prepare fruit fillings.
- Roll out dough between two sheets of lightly floured waxed paper, 1/8" thick. Re-flour as needed.
- We use the same cutter for top and bottom but I'll continue with original instructions.
- Original recipe specifies:
- Cut out enough 2 3/4" rounds to fill baking sheet, arrange about 1 1/2" apart.
- Put about 1 tsp. of filling on each round.
- Then roll and cut same number of 3" rounds, cutting hole in center with 1" cutter before placing it on the filling.
- Repeat until all dough is used.
- Bake in 375°F / 190° C oven for 12 - 15 minutes or until lightly browned.
- Note: During baking the smaller and amount of dough spreads just enough to meet with and seal the edges of the larger top piece. This eliminates hand pinching of the edges and makes for less handling.
- We have no problem using the same size cutter. We just gently press the edges together.
- Whichever way you choose, these are easy and delicious!
- Makes 3 dozen.
- From Everywoman's Magazine 1957
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Originally Published 12/5/2014