Jelly Bowl Cookies Recipes

JELLY-GLAZED DOUGHNUT COOKIES

Steps:

• For the cookies: Position an oven rack in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder, nutmeg and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the sour cream, vanilla and lemon zest. Add the flour mixture to the butter mixture and use a rubber spatula to gently fold and stir until just combined.
• Scoop the dough by level tablespoonfuls onto one of the prepared baking sheets and refrigerate until slightly chilled and firm, about 15 minutes.
• With lightly floured hands, roll each piece out into a 51/2-inch-long rope. Join the ends together to form 2-inch rings. Place on the prepared baking sheets, leaving about a 1 inch between the cookies.
• Once you've filled the 2 baking sheets (you should be able to fit about 14 on each sheet), bake the cookies until puffed and very light brown on the bottom, 10 to 12 minutes, switching the baking sheets in the oven halfway through baking. Transfer the cookies to a rack to cool. Let the baking sheets cool and bake the remaining cookies.
• For the glaze: Whisk together the confectioners' sugar, lemon juice, grape jelly and 1/3 cup water in a medium bowl. Dip the rounded top of the cooled cookies into the glaze, letting any excess drip off, and place back on the rack. Immediately decorate with chocolate sprinkles before the glaze sets. Let the cookies sit for about 30 minutes for the glaze to harden. Store at room temperature in an airtight container for up to 3 days.

JELLY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
• Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
• Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

JELLY BOWL COOKIES

Steps:

• Preheat oven to 350°F.
• Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
• Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES

Steps:

• Sift flour, baking soda, and salt together in a bowl.
• Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
• Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
• Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
• Bake cookies in the preheated oven until partially cooked, 11 minutes.
• Place raspberry jam in a bowl and stir until syrup consistency.
• Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
• Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

JELLY-TOPPED SUGAR COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. , Place 1/4 teaspoon jelly in the center of each cookie. Bake at 400° for 8-10 minutes or until set. Remove to wire racks to cool.

JELLY BEAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans., Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.