Jam Bites

Fill these buttery cookies with your favorite jam or preserves.

Jam Bites
Yield: 4 dozen cookies Prep 10 mins Chill 20 mins Bake 350°F 20 mins


  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup apricot preserves
  • 1/4 cup natural almonds (with skins), chopped
  • 1/4 cup seedless red-raspberry jam

Make It

1. In large bowl, beat butter, sugar, yolk, salt and extract until creamy, 2 minutes. On low, beat in flour until blended; press into ball. Divide dough into quarters. Roll one quarter into 12-inch rope, 1 inch wide. Place on large ungreased baking sheet. With end of wooden spoon, make 1/2-inch-wide, 1/4-inch-deep groove down center of rope. Repeat with remaining dough; place 2 inches apart on sheet.

2. In small cup, combine preserves with 2 tablespoons nuts. In another cup, combine jam with remaining nuts. Spoon apricot mixture into grooves of 2 strips; spoon raspberry mixture in other 2 strips. Refrigerate 20 minutes.

3. Heat oven to 350 degrees F. Cut each strip crosswise into 1-inch diagonal slices, but do not separate. Bake in 350 degrees oven 20 minutes, until edges are lightly golden. While still warm, cut through. Remove to wire rack; let cool.

Nutrition Facts

Amount Per Serving: cal. (kcal): 69, Fat, total (g): 3, chol. (mg): 12, sat. fat (g): 2, carb. (g): 9, fiber (g): , pro. (g): 1, sodium (mg): 26, Percent Daily Values are based on a 2,000 calorie diet.