Jam-Filled Cookies

Jam-Filled Cookies
Yield: 3 1/2 dozen cookies Prep 30 mins Chill 1 hr Bake 350°F 8 mins to 10 mins per batch


  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup confectioners sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup each seedless raspberry jam and strawberry preserves
  • Confectioners sugar, for dusting

Make It

1. Mix flour, baking powder, and salt in bowl. Beat butter, sugar, egg and vanilla in large bowl. Beat in flour mixture. Divide in half; shape each into disk; wrap; chill 1 hour.

2. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.

3. Roll half of dough on floured waxed paper to 1/4-inch thickness. Using 1-3/4-inch round scalloped cutter, cut out cookies. In half the cookies, cut out 3/4-inch hole in center. Repeat with remaining dough. Reroll scraps. (Total of 84 cookies.) Remove cookies to prepared baking sheet.

4. Bake in 350 degree F oven 8 to 10 minutes, until lightly browned around edges. Remove to rack to cool.

5. Spread scant 1/2 teaspoon raspberry jam on half of solid cookies. Spread scant 1/2 teaspoon strawberry preserves on remaining solid cookies. Dust cookies with hole in center with confectioners sugar. Place on filled cookie bases. Makes 3-1/2 dozen cookies.