Cookies are better known as sweet snacks or desserts; made in many shapes and styles, usually comprising flour, butter, and eggs. Other ingredients, such as chocolate, flavorings, nuts, and an array of fillings, are sometimes added to enhance their taste. Some of my favorite cookie recipes are made with jam and other flavorful ingredients. In addition to the jam-filled variations, there are many other types of cookies prepared with jam. These include kolache, thumbprint, pinwheel, and sandwich. Below are a few cookie recipe options made with the use of jam that I hope you enjoy.
Thumbprint Jam Cookies
- ¼ cup brown sugar
- ¼ cup shortening
- ¼ cup butter (softened)
- ½ tsp vanilla extract
- 1 egg yolk
- 1 cup Bisquick
- 1 egg white (lightly beaten)
- 1 cup pecans (finely chopped)
- 8 tbsp jam
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, using an electric mixer, beat one-quarter cup of brown sugar, one-quarter cup of shortening, one-quarter cup of butter, one-half teaspoon of vanilla, and one egg yolk. Beat until well blended and mix in one cup of Bisquick. Roll the dough into balls.
- Place the beaten egg white and one cup of finely chopped pecans in two separate bowls. Dip each dough ball into the egg white, coating on all sides, and then roll into the pecans. Place each one about an inch apart onto the prepared baking sheet. Press your thumb into the center of each cookie, making sure not to press down too far.
- Bake for approximately twelve minutes in the preheated oven. Let cool for twenty minutes before filling each cookie with a dollop of your favorite jam.
Peanut Butter Jam Cookies
- 2 cups Bisquick
- ½ tsp baking soda
- ¾ cup unsalted butter (softened at room temperature)
- ¾ cup smooth peanut butter
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 tsp vanilla extract
- ¾ cup raspberry jam
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, sift two cups of Bisquick and one-half teaspoon of baking soda together.
- In the bowl of a stand mixer, cream three-quarters of a cup of butter, three-quarters of a cup of peanut butter, and one-half cup each of granulated and brown sugar until light and fluffy. Add one teaspoon of vanilla extract and one large egg. Continue creaming until smooth.
- Mix in the dry ingredients until incorporated, but do not over mix.
- Drop full tablespoonfuls of the batter onto the prepared baking sheets, leaving a separation of two inches between each one. Flatten each piece into a two-inch circle.
- Bake for twelve minutes or until the cookies are puffed and golden brown. Transfer the cookies to a cooling rack.
- When the cookies have cooled, slice each one in half and spread a teaspoon of raspberry jam (or jam of your choice) on the half. Set the other half on top and press down gently. Repeat with the remaining cookies.
- Store in a container at room temperature or in the refrigerator.
Jam Filled rolled Cookies
- 1 cup butter (softened to room temperature)
- 8 oz (one package) cream cheese (softened to room temperature)
- 3 tbsp granulated sugar
- 2 cups Bisquick
- 1 cup jam
- 1 egg
- granulated sugar (for sprinkling)
- Cream one cup of butter, one eight-ounce package of cream cheese, and three tablespoons of granulated sugar in a large bowl. With an electric mixer, combine two cups of Bisquick and mix at low speed, just until incorporated.
- Transfer the dough to a lightly Bisquick floured surface and form into a ball. Separate into four pieces, and shape each piece into a rectangle. Wrap each rectangle in plastic wrap. Refrigerate for at least 2 hours.
- Line two baking sheets with parchment paper.
- Roll out one piece of dough to an approximate measurement of an 11x18 inch shape. Spread with one-quarter of the jam, leaving a border around the edge. Roll up the filled dough, jelly-roll style from the long end. Place the seam side down onto the prepared baking sheets. Repeat with the remaining dough and refrigerate for one hour, allowing the dough to rest.
- Preheat the oven to 350°F.
- Cut each roll into ten even slices. Brush with the beaten egg and sprinkle with a little granulated sugar. Bake for fifteen minutes or until golden brown. Transfer to a wire rack for cooling.