Jam Stripe Cookies Recipes

THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg yolks one at a time and mix until well combined after each.
• Add the vanilla extract and mix until well combined.
• Add the flour and salt and mix until the dough is just well combined. Do not over mix.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
• Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.
• Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
• Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don't want to overbake them and have dry cookies.
• Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

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.

JAM STRIP CHEESERS (COOKIES)

Steps:

• Combine everything except the jam or jelly.
• Roll out on a floured surface, half at a time, to a 12x3-inch strip. Cut into 3x1-inch strips. Make a deep groove lengthwise down the center of each cookie with handle of knife, keeping ends closed (i.e., the groove stops a little before the short end of the cookie).
• Place on ungreased cookie sheets. Fill groove with jam or jelly, using about 1/4 cup overall.
• Bake at 350 for 20-25 minutes.

RASPBERRY JAM STRIPS

Steps:

• In large bowl, stir together butter, sugars, egg and 1 teaspoon vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.)
• Heat oven to 350°F. Divide dough into 8 equal parts. On ungreased cookie sheet, roll each part into 8-inch rope; press down until 1 1/2 inches wide. Make indentation down center of each with handle of wooden spoon. Fill with 1 measuring tablespoon jam. Bake 10 to 12 minutes or until edges are light brown; cool 2 minutes.
• Stir together glaze ingredients until smooth and thin enough to drizzle. Drizzle over strips. Cut diagonally into 1-inch pieces.