Jam-Filled Cookies

Alejandra Cota
Bake off a batch of these delicious jam-filled cookies! Sweet and buttery, these easy cookies are filled with raspberry, apricot, and blackberry jam and are a fun baking project to prepare with your family! Baking cookies doesn’t get easier than this!
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Ingredients
12
Portions
  • 1 1/2 cups icing sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla essence
  • 3 1/2 cups flour
  • 1/4 cups pecans, ground
  • 1 teaspoon salt
  • 1 cup flour, for rolling
  • some raspberry jam
  • some apricot jam
  • some blackberry jam
  • some icing sugar
Preparation
1h 20 mins
10 mins
Easy
  • Preheat oven to 338 °F.
  • For the cookie dough: Mix butter and sugar thoroughly. Add egg and egg yolk and mix thoroughly. Add vanilla essence, flour, pecans, and salt and mix thoroughly.
  • Remove cookie dough from the mixer, wrap in plastic wrap, and refrigerate for 40 minutes or until firm.
  • On a floured and flat surface, roll out cookie dough to 0.1-inch thickness. Cut the cookie dough with a round cookie cutter. Using a smaller cookie cutter, cut out a hole in the center of half of the cookies and remove scraps.
  • Arrange cookies on a baking sheet and refrigerate until firm. Bake for 8 to 10 minutes. Remove from oven and let cool.
  • Spread a bit of jam on the cookies without holes and place holed-out cookies on top. Fill the center with more jam if necessary. Sprinkle jam-filled cookies with icing sugar and serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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