Jam Filled Playing Card Cookies Recipes

EASY JAM-FILLED COOKIES

Steps:

• 1. Cream butter and sugar together, add eggs and vanilla, beating until smooth.
• 2. In a separate bowl, mix soda, cream of tarter, salt, and flour. Add dry ingredients to butter mixture, blending thoroughly.
• 3. This dough will be very stiff. Roll dough into small balls, no more than one inch in diameter. Place on greased cookie sheets, leaving room for cookies to spread.
• 4. Make impressions in balls with a blunt object and fill each impression with ½ teaspoon of raspberry jam.
• 5. Bake the cookies in a 350°F oven for 10 to 12 minutes or until golden brown. Leave cookies on the pan for a few minutes after they come out of the oven, before removing them to cooling racks.
• 6. HINTS: There is absolutely nothing wrong with serving irregular looking cookies. Love and cookies bring joy to the recipient, regardless of presentation. However, a tray of uniformly shaped tea treats with exactly the right amount of jam in the very middle is a thing of beauty and brings a sense of pride to the cook. Using a one-inch scoop helps to keep the cookie size uniform. Making the impressions with a blunt object about ½ an inch across allows for consistency. I use the wooden handle that fell off my soup ladle to make impressions in my cookies. Measuring the jam is always better than guessing at the desired amount. I think these cookies look like little wreaths.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• 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. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• 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.

PLAYING CARD COOKIES

Steps:

• In large bowl, beat butter, egg and flour with electric mixer on medium speed (or with wooden spoon) until well mixed. Wrap dough in plastic wrap; refrigerate until firm, at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll dough to 1/8-inch thickness. Using playing card as template, cut dough into rectangles; place on cookie sheets. Reroll dough and cut additional rectangles.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling rack. (If only 1 cookie sheet is available, cool 10 minutes between batches.) Cool cookies completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon one-third of icing into decorating bag fitted with fine tip; pipe outline of playing card onto cookies. Let stand to harden, about 30 minutes.
• Thin remaining icing with water until it becomes a spreadable consistency. Spoon icing onto each cookie, spreading with back of spoon to fill in space inside outline. Let stand to harden completely, about 30 minutes.
• Draw card details with edible markers.

JAM-FILLED PLAYING CARD COOKIES

Steps:

• Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.
• Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.
• Preheat oven to 350°F.
• Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen). Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.
• Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler. Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.
• Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.
• Cut and bake 9 more cookies in same manner.
• Then make "card" cookies from remaining 2 dough rectangles: Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.
• Do not cut too close to edge or cookie will break. Bake cookies in same manner as solid ones.
• Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.