Crunchy Jam Filled Cookies

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These crunchy jam filled cookies are so good! Sweetened buttery cookies are sandwiched between a tart raspberry jam making one delightful and impressively pretty cookie. 

You don’t necessarily need specific utensils to carve these out, as you can use things you might already have on hand, like a can of tomato paste or a drinking cap. I used a cookie cutter for the dough and a piping tip to carve out the middles. Regardless these are worth the effort because the cookies are just wonderful!

crunchy-jam-filled-cookies-Ingredients:

  • 2 sticks butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • raspberry jam

img_5438Directions:

1. Cream the butter and sugar until fluffy. Beat in the egg, salt and vanilla. Slowly mix in the flour over low speed until a soft dough forms.

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2. Flatten dough into a disc. Cover and refrigerate for 1 hour.

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3. Roll out dough into a 1/4″thickness and cut out the desired shape of the cookie. Continue to roll out dough using the scraps. Transfer cookies to a baking sheet and cut out the middles on half of the batch. Bake 6-8 minutes in pre-heated 375 degree oven.

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4. Dust powdered sugar on the centered cut cookies and place 1/2 tsp of raspberry jam on the whole cookies. Gently sandwich together and refrigerate until needed.

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Crunchy Jam Filled Cookies
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 59 sandwiched cookies
Ingredients
  • 2 sticks butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2½ cups flour
  • ¼ tsp salt
  • raspberry jam
Instructions
  1. Cream the butter and sugar until fluffy. Beat in the egg, salt and vanilla. Slowly mix in the flour over low speed until a soft dough forms.
  2. Flatten dough into a disc. Cover and refrigerate for 1 hour.
  3. On a lightly floured surface, roll out dough into a ¼" thickness and cut out the desired shape of the cookie. Continue to roll out dough using the scraps. Transfer cookies to a baking sheet and cut out the middles on half of the batch.
  4. Bake 6-8 minutes in pre-heated 375 degree oven.
  5. Dust powdered sugar on the centered cut cookies and place ½ tsp of raspberry jam on the whole cookies. Gently sandwich together and refrigerate until needed.

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4 thoughts on “Crunchy Jam Filled Cookies

  1. these look amaizing!!! brings back good memories of my grandmother making these. our favorites. can’t wait to try your recipe. thank you for all the hard work you put into this blog. keep up the good work!

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    1. Luda, thank you. I got around 59 sandwiched cookies using a flower cookie cutter with about a 2″ diameter. It may vary depending on how big you cut your cookies out (mine were on the smaller side.)

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