Best 6 Jamjelly Filled Butter Cookies Recipes

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Are you searching for a delectable treat that combines the sweet and tart flavors of jam or jelly with buttery, melt-in-your-mouth cookies? Look no further! Jam-filled butter cookies are the perfect indulgence for any occasion. Whether you prefer a traditional recipe passed down through generations or a modern twist with unique flavors, you're sure to find the best recipe to tantalize your taste buds and satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

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

JAM/JELLY FILLED BUTTER COOKIES



Jam/Jelly Filled Butter Cookies image

My mom made these excellent buttery rich cookies. They are a soft cookie that melts in your mouth. They are excellent with any kind of jam but chokecherry or raspberry jelly are my favorites. I don't know how many this makes as I always double the recipe and they get eaten so fast I've never had time to count. Refrigerate the dough for three hours minimum, or make in batches days apart.

Provided by less2saw

Categories     Dessert

Time 20m

Yield 24-36 serving(s)

Number Of Ingredients 9

1/2 cup shortening
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg, beaten
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup jam or 1/2 cup jelly

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.

Nutrition Facts : Calories 178.8, Fat 8.4, SaturatedFat 3.6, Cholesterol 19, Sodium 157.5, Carbohydrate 24.2, Fiber 0.5, Sugar 11.9, Protein 1.8

JAM FILLED BUTTERMILK BISCUITS



Jam Filled Buttermilk Biscuits image

Categories     Milk/Cream     Breakfast     Bake     Jam or Jelly     Bon Appétit

Yield Makes 9 biscuits

Number Of Ingredients 8

4 cups unbleached all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 3/4 cups chilled buttermilk
9 tablespoons raspberry, cherry or apricot jam

Steps:

  • Whisk flour, sugar, baking powder, baking soda and salt in large bowl to blend. Freeze flour mixture 1 hour. Position rack in center of oven and preheat to 375°F. Transfer flour mixture to processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Return mixture to large bowl. Make well in center of mixture. Add chilled buttermilk and stir just until blended and moist clumps form. Turn dough out onto floured work surface. Gather dough together and pat into 1-inch-thick round (do not knead). Using 2 3/4-inch-diameter biscuit cutter, cut out biscuits. Transfer buttermilk biscuits to large ungreased baking sheet, spacing 1§ inches apart. Gather scraps and re-pat to 1-inch thickness, then cut out additional biscuits, for a total of 9.
  • Insert thumb into center of 1 biscuit, making deep indentation that almost reaches bottom, then push toward sides of biscuit to form 1-inch-diameter hole. Repeat with remaining biscuits. Spoon 1 tablespoon jam into each hole. Bake jam-filled biscuits until golden brown, about 25 minutes. Serve biscuits warm.

JAM-FILLED CREAM-CHEESE COOKIES



Jam-Filled Cream-Cheese Cookies image

The cream-cheese dough and the variety of jellies make these cookies very appealing and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 48

Number Of Ingredients 7

8 ounces bar cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon coarse salt
1 egg yolk
1 1/2 cups jam, jelly, or preserves

Steps:

  • In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
  • Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)
  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2 1/2-inch round or 2-inch star-shaped cookie cutter, cut out cookies. Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies; arrange, 2 inches apart, on 2 parchment-lined baking sheets and refrigerate 20 minutes (reroll scraps).
  • Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through. Let cool completely on wire racks. (To store, cover and keep at room temperature, up to 4 days.)

Nutrition Facts : Calories 84 g, Fat 4 g, Protein 1 g, SaturatedFat 2 g

JELLY COOKIES



Jelly Cookies image

Jam filled wells sprinkled with confectioners' sugar.

Provided by Krissyp

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 9

1 cup butter, softened
2 ½ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ cup raspberry preserves
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
  • Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
  • Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 224 calories, Carbohydrate 30.2 g, Cholesterol 37.4 mg, Fat 10.7 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 107.1 mg, Sugar 15.9 g

BUTTER COOKIE JELLY SANDWICHES



Butter Cookie Jelly Sandwiches image

Rich butter filled with raspberry jam, dipped in chocolate. The cookies are soft, buttery rich and sweet and pretty too!

Provided by Joanne117

Categories     Dessert

Time 1h30m

Yield 5 dozen

Number Of Ingredients 10

1 lb unsalted butter, at room temperature (4 sticks)
2 cups granulated sugar
1 egg
3 teaspoons pure vanilla extract
1 teaspoon almond extract
4 1/2 cups flour, unsifted
2 cups semi-sweet chocolate chips
1 teaspoon vegetable shortening
seedless raspberry jam
colored sprinkles

Steps:

  • Cream butter and sugar thoroughly; add egg, vanilla and almond extract and mix well. Add flour, mixing only until flour is combined. Preheat oven to 350 degrees. Place cookie dough into a large pastry bag fitted with a large star tube. Holding the pastry bag at a 90 degree angle, pipe 2" size logs onto pieces of aluminum foil cut to fit cookie sheets. Position cookies approximately 1" apart. Bake 10 to 12 minutes, cookies should still be pale. Repeat, using remaining dough. You can bake two cookies sheets at a time, alternating sheets midway through baking time. When done, slide aluminum foil off cookie sheets and leave cookies on foil until cool.
  • When cookies are cool, spread approximately one teaspoon of jam on bottom of cookie, top with another cookie, trying to match the size as much as possible. Place cookies on waxed paper or foil, cover and leave several hours before proceeding to decorate with chocolate.
  • When ready to decorate, melt chocolate chips with shortening on top of a double boiler, or place in a small crockpot. When chips are melted, stir well. Dip one end of cookie sandwich into chocolate, scrape extra chocolate off the bottom of the cookie, and place on rack; continue to dip some cookies, then go back to the first few cookies, and sprinkle with colored sprinkles. This method prevents the sprinkles from sinking too deep into the melted chocolate.
  • Store in an airtight container one week.

Nutrition Facts : Calories 1723.9, Fat 96.8, SaturatedFat 59.3, Cholesterol 237.5, Sodium 33.9, Carbohydrate 208.8, Fiber 7, Sugar 117.4, Protein 16.5

Tips:

  • Use high-quality butter for the best flavor and texture.
  • Make sure the butter is softened to room temperature before creaming it with the sugar.
  • Don't overmix the dough, as this will make the cookies tough.
  • Chill the dough for at least 30 minutes before rolling and baking, to prevent the cookies from spreading too much.
  • Use a variety of jams and jellies to fill the cookies, for different flavor combinations.
  • Sprinkle the cookies with powdered sugar before serving, for a touch of sweetness and elegance.

Conclusion:

Jam-filled butter cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their buttery shortbread crust and sweet, tart filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a simple but impressive dessert, give these jam-filled butter cookies a try.

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