Strawberry Jam Cookies Recipe

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By The Capper's Farmer Archives | Dec 31, 2019

  • about 12 minutes


  • Yields about 4 dozen



  • 2 sticks unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped almonds, pecans, or hazelnuts
  • 1/2 cup strawberry jam


  • Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  • In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Blend in egg and egg yolk. Stir in vanilla.
  • In another large bowl, whisk together flour and salt. Add to butter mixture, and mix well.
  • Roll dough into balls, using about 1 teaspoon for each, then roll in nuts. Place on prepared baking sheets, and press your thumb deeply into the center of each ball. Fill indentations with jam.
  • Bake until lightly golden, about 12 minutes.
  • Cool cookies slightly on pans, then transfer to wire racks to cool completely.

Photo by Pixabay/markusspiske

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