These cookies are versatile and can be enjoyed on various occasions, whether as a simple everyday treat, part of holiday celebrations, or as a delightful addition to a dessert spread.
What goes into my Jam Filled Cookies?
My recipes pretty straightforward and is hard to mess up. The flour will make the most of the dough; the butter will give the cookies a soft texture and a beautiful brightness. Eggs hold everything together, and white sugar makes the cookies irresistibly sweet and will balance the often tangy, raspberry jam. A pinch of salt and a light touch of vanilla extract are the secret ingredients. All of this makes a base for your creativity because these cookies are a perfect canvas for your special touch.
If you’re ready, let’s give them a try.
What you’ll need
You’ll need a mixing bowl and a whisk to incorporate the dry and wet ingredients together. The plastic wrap will become handy to rest the dough before shaping the cookies.
A rolling pin and a nicely flowered surface are all you need next. A good-sized oven and a baking pan are the usual suspects and a few cookie cutters, in the shape you want will be handy.
Remember, the difference between an amateur and a seasoned pro is preparation. Make sure you have everything you’ll need in hands reach to avoid turning your kitchen upside down at the last minute.
Pro tips
- Work slowly and be methodical. Make sure you shape your cookies carefully, spread your jam evenly, and sprinkle your cookies with powdered sugar gracefully.
- Let me warn you; this is not your easy, two-step cookie recipe. These bites of holiday happiness are a bit tricky to assemble. Well, the best things in life usually don’t come easily either.
- Remember to save some flour to powder your working surface and rolling pin continuously.
Jam filled cookies
Ingredients
- 1 cup butter
- 1.5 cups sugar
- 3.5 cups flour
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Seedless raspberry jam
- Powdered sugar (optional)
Instructions
- Whisk together flour, baking powder and sugar.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
- Gradually add your flour mixture. Keep beating on low speed until dough forms.
- Once dough forms, separate into two batches, wrap each in plastic wrap and refrigerate them for at least 2 hours.
- Pre-heat oven to 375F and line your pan with parchment paper.
- Working with one batch at a time- place onto a floured surface and roll out the dough with a lightly floured rolling pin.
- Cut into desired shape.
- Repeat with your second batch but with this half of the dough, you will cut a circle into the center for your jam to peek through. If the dough becomes too soft, cover and refrigerate several minutes to be able to work it again.
- Bake your cut dough for 10 minutes or until edges are lightly browned.
- Let it cool for few minutes and then transfer to a wire rack to cool completely.
- Spread 1 teaspoon of jam on the flat side of the half of the cookies that do not have a hold. Place a cookie with a hole on top of the one with the jam to form your Linzer cookie.
- Sprinkle with powdered sugar if desired.
Notes
These cookies can be stored in freezer up to 3 months.
These vanilla cookies are an excellent addition when already using jams for a larger party.
