These vintage Jam Filled Cookies are a brown sugar cut out dough that is so flavorful. They’re filled with nuts and jam and are super easy!
This Jam Filled Cookie is among the oldest Christmas Cookie recipes that we make. It is from Everywoman’s Magazine in 1957.
Why you should make these cookies
- These cookies only take two steps, not three, so they are completed in one day. Most cut out cookies take too days because the dough needs to be chilled for hours.
- These cookies freeze for a very long time. At least 2 months, if they are packed well.
- You can really taste brown sugar, so they are different from lots of other cut out cookies.
- They are soft and chewy with a nice crunch from the nuts.
What you need
- baking soda
- brown sugar , firmly packed
- large eggs
- pure vanilla extract
- Cherry Preserves
- chopped blanched , slivered almonds
- Strawberry preserves
- chopped pecans or walnuts
How to make them
- Measure flour and dry ingredients.
- Cream butter in mixer bowl.
- Add sugars and cream again until smooth..
- Break eggs into separate bowl.
- Add eggs and vanilla to mixer.
- Mix until light and fluffy.
- Add flour about 1/3 at a time, just until barely mixed.
- Dough is quite thick so if you do not have a heavy duty mixer, don’t double recipe.
- Wrap in waxed paper or plastic wrap. Chill for 2-3 hours or overnight.
- Mix up jams with nuts.
- We use both cherry jam and strawberry jam but you could apricot jam, raspberry jam or any of your favorites.
- Roll out cookies in between sheets of waxed paper. Cut into desired shapes.
- Place on greased or parchment paper lined cookie sheet or a silicone mat. Add about half teaspoon of jam to each cookie, depending on cutter size.
- Cut out tops. Cutting out the original shape and then cut the center out with a smaller cutter. (or use a Linzer cookie set.)
- Place top cookie on top of jam on bottom cookie.
- Bake 375°F for 12-15 minutes, until golden brown.
Cool cookies on a wire rack completely before storing. For a cut out cookie, this dough is very easy to work with! It is not terribly sticky!
How to store
These cookies will store in an air tight container about a week in the refrigerator and up to 2 months in a well sealed container in freezer.
Use waxed paper between layers to avoid sticking. Fill any voids with crumpled up wax paper.
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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Jam – Filled Cookies
Fruit filling :
- 1 cup Strawberry preserves mixed with 1/4 c walnuts , chopped
- 1 cup 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 or bake on parchment paper or silicone mat. 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 teaspoon jam 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
Originally Published 12/5/2014 Updated 2/2/2022.