By Hannah Chimal
Jam cookies are very delicious, they’re one of my favorite cookies to eat. They’re basically cookies with jam in the middle, but some people like to put buttercream or icing on them instead of jam. Making these cookies is really easy, there aren't any complicated things involved. The preparation time is about 25 minutes, so it doesn’t take that long either. You will need unsalted butter, sugar, egg yolks, vanilla extract, all-purpose flour, salt, and the choice of the jam you want (For the exact measurements and steps the recipe and directions below).
When I finished baking these cookies and tried one to eat, they tasted really good! Taking the first bite, they are a little plain, but then the jam really adds more flavor. Depending on the jam flavor you choose, that’s the flavor you will have for your cookie, so make sure you choose one that you really like. These cookies have more of a chewy consistency and they’re a little sweet, so you should make these if you like that type of cookie. For those of you who would want to try to bake these, the recipe is right here :
Ingredients
1 cup unsalted butter, room temperature
1/2 cup (104g) sugar (plus 3-4 tbsp for rolling)
2 large egg yolks
1 tsp vanilla extract
2 cups (260g) all purpose flour
1/4 tsp salt
1/2 cup jam, any flavor
Instructions
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.
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