Jammin’ Cookies

This is another holiday favorite of mine.  I can’t remember not having this recipe, where I got it is lost in the fogs of my mind.  I really should write these kind of things down! (pictured here with Million Dollar Fudge)



3/4 cup confectionary sugar
2 sticks (1 cup) butter, softened
1 large egg, at room temperature
1 teaspoon vanilla extract (a bit more, I always let it overflow a bit)
2 cups unbleached flour
1/2 teaspoon salt
1/2 cup (approximately guessing at) of strawberry or raspberry jam or preserves.

1/3  cup sugar (to roll dough in)


Pre-heat oven to 350.

In a large bowl, cream the butter and confectionary sugar.  Add the egg and vanilla, mix well.  Add the flour and salt, mix until combined.

Roll the dough into approximately 1 inch balls. Roll each ball in the sugar to coat.  Place on an ungreased cookie sheet and using your thumb or the end of a spoon or the top of an extract bottle to press an indentation in each cookie.  Dip into the sugar first to help prevent sticking.  Using a 1/2 teaspoon, fill each indentation with jam.  Don’t over fill the cookies, you can spread the jam when they come out of the oven and it is still melty, if they need a little help to look pretty.  Overfilling can cause them to bubble over the edge of the cookie while they cook and be messy.

Bake at 350 for about 10 minutes or until golden on the bottom.  Let cool in the pan for a few minutes, spread the jam for any cookies that need a little help looking good, then remove to a rack to cool completely.

Note:  the uncooked balls can be frozen, then pulled out and defrosted completely before baking.  Although it would be very hard to not cook them right away!


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