Jam Filled Butter Cookies Food

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

BUTTER AND JAM THUMBPRINTS

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Whisk the flour, baking powder and salt together in a bowl.
• In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
• Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
• Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 5 days.

JAM/JELLY FILLED BUTTER COOKIES

Steps:

• IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
• Beat together the shortening and butter.
• Beat in sugars well, then beat in the egg.
• Add the dry ingredients, and mix well.
• Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
• Refrigerate for a minimum of 3 hours or overnight.
• Heat oven to 400°F.
• Slice dough into 1/8" thick disks.
• Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
• Top each disk with another slice and bake. You can sprinkle these with sugar for a crunchier cookie (optional).
• Bake for 8 - 10 minutes.
• Store in an air tight container once the cookies have cooled.

JAM FILLED BUTTER COOKIES

Steps:

• Sift flour and salt together.
• Cream butter. Gradually add sugar, creaming well.
• Blend in unbeaten eggs and vanilla; beat well.
• Add the dry ingredients gradually; mix thoroughly.
• Drop by rounded teaspoonfuls onto ungreased baking sheets.
• Dent center of each, using back of teaspoon dipped in cold water.
• Place preserves or jam into center of each.
• Sprinkle with nuts.
• Bake at 375 degrees for 10 to 12 minutes.

NANA'S BUTTER COOKIES WITH MILK-JAM FILLING

Steps:

• Using an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until light and fluffy, about 4 minutes. Reduce speed to low; add milk, salt, and 2 1/2 cups flour and mix just to combine. Form dough into a 1/2"-thick disk and wrap in plastic. Chill until firm, at least 1 hour.
• Let dough sit at room temperature to soften slightly, about 5 minutes. Roll dough out between 2 sheets of parchment paper until about 1/8" thick. Cut out rounds with a floured 2 1/2"-diameter cookie cutter. Cut out a circle in half of the rounds with a 3/4"-diameter cookie cutter and transfer to 2 parchment-lined baking sheets, spacing 1" apart.
• Whisk egg and 1 teaspoon water in a small bowl and brush tops of cookies with egg wash. Bake cookies, rotating halfway through, until golden brown, 12&endash;15 minutes. Transfer baking sheets to wire racks and let cookies cool.
• Combine milk, sugar, and baking soda in a large saucepan; scrape in vanilla seeds and add pod. Bring just to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer, whisking occasionally, until mixture is reduced to about 1 1/4 cups (it will darken and separate, with little bits visible), 80&endash;90 minutes. Strain milk jam through a fine mesh sieve into a medium bowl and let cool.
• Spoon a small amount of milk jam onto flat side of a cookie without a hole and sandwich with a cookie with a hole. Repeat with remaining cookies and filling. Dust with powdered sugar, if desired.