Best 6 Jam Filled Pine Nut Cookies Recipes

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In the realm of culinary delights, few treats can match the delectable allure of jam-filled pine nut cookies. These bite-sized pastries, often referred to as "kourabiedes" in Greek cuisine, are characterized by their crumbly texture, nutty flavor, and irresistible sweet-tart filling. Whether you're a seasoned baker or a novice cook seeking to impress your loved ones, embarking on a journey to discover the best recipe for jam-filled pine nut cookies is an endeavor that promises both culinary satisfaction and unforgettable moments shared over a plate of these delectable confections.

Here are our top 6 tried and tested recipes!

JAM-FILLED PINE NUT COOKIES



Jam-Filled Pine Nut Cookies image

This Christmas enjoy these colorful jam-filled pine nut cookies - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 42

Number Of Ingredients 9

1 cup butter or margarine, softened
1 cup sugar
2 eggs, separated
1/2 teaspoon almond extract
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 1/3 cups pine nuts
1/4 cup strawberry jam
1/4 cup apricot or fig jam

Steps:

  • In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg yolks and almond extract. On low speed, beat in flour and salt until blended. Cover; refrigerate 1 hour.
  • Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, slightly beat egg whites. Dip each ball in egg whites; roll in pine nuts, pressing to adhere. On ungreased cookie sheets, place balls 2 inches apart. Press thumb in center of each ball to make indentation.
  • Bake 13 to 15 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While still warm, press centers of cookies with thumb. Cool completely. Spoon about 1/2 teaspoon jam into each indentation.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg

JAM FILLED BUTTER COOKIES



Jam Filled Butter Cookies image

This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!

Provided by MKHG

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 5

¾ cup butter, softened
½ cup white sugar
2 egg yolks
1 ¾ cups all-purpose flour
½ cup fruit preserves, any flavor

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.

Nutrition Facts : Calories 82 calories, Carbohydrate 10.5 g, Cholesterol 21.5 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 29.2 mg, Sugar 4.9 g

PINE NUT COOKIES



Pine Nut Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

Steps:

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

JAM-FILLED PLAYING CARD COOKIES



Jam-Filled Playing Card Cookies image

Categories     Cookies     Fruit     Dessert     Bake     Strawberry     Apricot     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 cookies

Number Of Ingredients 11

3/4 cup confectioners sugar
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, softened
2 teaspoons finely grated fresh lemon zest
1 large egg yolk
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup strawberry jam, heated and strained
1/2 cup apricot jam, heated and strained
*Available from Sweet Celebrations (800-328-6722)
Special Equipment
1/2-inch cookie cutters: spades, diamonds, clubs, and hearts*

Steps:

  • Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.
  • Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.
  • Preheat oven to 350°F.
  • Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen). Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.
  • Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler. Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.
  • Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.
  • Cut and bake 9 more cookies in same manner.
  • Then make "card" cookies from remaining 2 dough rectangles: Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.
  • Do not cut too close to edge or cookie will break. Bake cookies in same manner as solid ones.
  • Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.

JAM-FILLED CHRISTMAS COOKIES



Jam-Filled Christmas Cookies image

Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.

Provided by Lennie

Categories     Dessert

Time 33m

Yield 48 cookies

Number Of Ingredients 7

3/4 cup walnut pieces
1 1/2 cups all-purpose flour, divided
1/2 cup cold butter or 1/2 cup margarine, cut in chunks
1/2 cup icing sugar
1/2 teaspoon almond extract
1 large egg
1/2 cup seedless raspberry jam (or jam of your choice)

Steps:

  • Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
  • In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
  • Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
  • Return nut mixture to food processor, along with almond extract and the egg.
  • Process until entire mixture is combined; 15 seconds or so.
  • Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
  • Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
  • Bake in preheated oven for 15 to 18 minutes, or until golden brown.

Nutrition Facts : Calories 58.9, Fat 3.3, SaturatedFat 1.4, Cholesterol 9.5, Sodium 16.3, Carbohydrate 6.8, Fiber 0.3, Sugar 2.9, Protein 0.8

FIG ROSEMARY AND PINE NUT JAM



Fig Rosemary and Pine Nut Jam image

A Sophisticated Fig jam enhanced with rosemary, studded with pine nut and laced with Grand Marnier.

Provided by Rita1652

Categories     Citrus

Time 55m

Yield 4-5 1/2 pint jars

Number Of Ingredients 6

2 lbs figs, 4 cups pureed
1 lb sugar, about 2 1/2 cups
3 -4 fresh rosemary sprigs (4-5 inches)
1/3 cup lemon juice
1/3 cup pine nuts
1/4 cup Grand Marnier

Steps:

  • PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • COMBINE figs, sugar, rosemary and lemon in a non reactive heavy bottom pot.
  • Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 220 degrees remove rosemary. Carefully add pine nuts and Grand Marnier over no flame then bring back to a boil.
  • Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
  • Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.

Nutrition Facts : Calories 687.5, Fat 8.4, SaturatedFat 0.7, Sodium 2.7, Carbohydrate 160.1, Fiber 7.1, Sugar 151.1, Protein 3.3

Tips:

  • Toast the pine nuts: Toasting the pine nuts enhances their flavor and makes them more aromatic. To toast them, spread them on a baking sheet and bake them in a preheated oven at 350°F for 5-7 minutes, or until they are golden brown and fragrant.
  • Use good quality jam: The jam you use will have a big impact on the flavor of the cookies. Choose a jam that you enjoy the taste of and that is not too thick or too runny.
  • Chill the dough before baking: Chilling the dough before baking helps to prevent the cookies from spreading too much in the oven. It also makes the dough easier to handle.
  • Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges but still soft in the center when they are done baking. If you overbake them, they will become dry and crumbly.

Conclusion:

These jam-filled pine nut cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are made with simple ingredients and can be customized to your liking. With their nutty flavor and sweet jam filling, these cookies are sure to be a hit with everyone who tries them.

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