Butter cookies are such a universal cookie. There are so many variations that can be done with a basic butter cookie dough. My favorite version is this Jam Filled Butter Cookies recipe that my Mom has been making as long back as I can remember. It’s scribbled down on a well loved and worn recipe card, dotted with smudges and finger prints. My Mom doesn’t recall the original source of the recipe, but most butter cookie recipes are basically the same.
One of the things I love about this cookie recipe, aside from the butter, is that it’s not overly sweet. The sweetness of the jam perfectly balances the tender butter cookie.
Jam Filled Butter Cookies are a great holiday cookie, and perfect for showers and tea parties. We most recently made these cookies for the latter, a Mom and Daughter tea party.
ingredients:
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor (We used strawberry for this batch.)
directions:
1. Preheat the oven to 375 degrees F.
2. 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.
3. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
4. 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.
Jam Filled Butter Cookies
About a MomIngredients
- 3/4 cup butter softened
- 1/2 cup white sugar
- 2 egg yolks
- 1 3/4 cups all-purpose flour
- 1/2 cup fruit preserves any flavor (We used strawberry for this batch.)
Instructions
- 1. Preheat the oven to 375 degrees F.
- 2. 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.
- 3. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
- 4. 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.
I love these cookies! My grandma used to bake some like these and they were one of my favorites.
These look really tasty! I’m definitely going to bookmark this recipe for my next special occasion.
Yumm.. these have always been my favorite, my grandma always put Raspberry Jam in.. YUMMM.. thanks for a great recipe, haven’t had these in years, totally gonna try to make it soon. Thanks for sharing
Homemade cookies are the best. My grandmother used to make some like this.
These would be a really nice treat to gift my grandma for Mother’s Day! She’d love these!
I really love these cookies. They are so different from my normal chocolate chip obsession.
Yummy! These look nice and easy to make!
These are the perfect tea and cookies type of sweet treat! Yummy!
my grama used to make these too. makes me smile to think of it today!
We make a similar cookie but call them Thumb Print Cookies. I hadn’t thought about them for quite some time. The recipe card looks like yours, full of sticky fingerprints from anxious helpers.