Jam Cookies for Holiday Parties
We often have three to four varieties of jam open at the same time. This can cause all
kinds of problems. We have a smallish fridge, so they get in the way, and God forbid
one jar gets shoved in the back of the fridge and molds. It makes me want to cry when
all those hours of berry picking and canning end up in the compost. A simple solution
to too much jam is to make these cookies. They will keep for a good long time, but I
don’t know exactly how long because they always get gobbled up.
Download and Print Recipe
Fingerprint Jam Cookies
1½ sticks (12 Tablespoons) butter
½ cup sugar
2 egg yolks
½ teaspoon vanilla extract
¼ teaspoon lemon extract
¼ teaspoon salt
2 cups all-purpose flour
½–¾ cup jam or jelly
Preheat oven to 325 degrees. Cream butter and sugar together using the paddle attachment on a mixer. Beat in egg yolks 1 at a time. *Reserve the egg whites for another use (like meringue cookies?). Add extracts and salt; gradually add the flour. Dough will be quite stiff.
Lightly grease cookie sheets and roll dough into balls, about 2 teaspoons of dough, or the size of a small quail egg. Use a finger (or the top of a tiny liquor bottle) and press in the center of each ball.
Put about ¼ teaspoon of jam in the center of each cookie. Bake 12–15 minutes. Cookies will still be light in color, with golden-brown bottoms. Cool on racks. Makes 40 to 45 cookies.
Gluten-Free Version
Instead of All Purpose flour substitute:
11/4 cups tapioca flour
2/3 cup coconut flour
