Whether it’s the holidays or the middle of summer, these cookies are good at any time of year.
Thanks to our generous neighbor, we have a pantry full of homemade jams and jellies. It only makes sense that we use some of it to bake a few batches of jam cookies. Sweet, fruity jam can be sandwiched between almost any type of cookie, but we were craving one of our holiday favorites and couldn’t resist passing up an opportunity to combine a homemade cookie with some homemade jam.
They’re fun to bake and easy enough for the kids to help out when they’re home on vacation. We like to use assorted flavors of jam because they’re all so delicious! These cookies are so good, we don’t need a special season or occasion to make them.
Serves 24 cookies; 40 minutes plus cooling time
- 1/2 cup slivered almonds
- 1/4 cup light brown sugar, firmly packed
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 2 sticks unsalted butter, softened
- 1 cup powdered sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup jam (peach, apricot, raspberry, etc.)
- Toast almonds over medium heat in a dry pan about 10 minutes or until fragrant, then set aside to cool.
- Combine flour, baking powder, cinnamon, and salt in a medium bowl.
- Transfer cooled almonds to food processor. Add brown sugar; pulse until finely ground.
- Cream butter with 1/2 cup powdered sugar. Whip until fluffy, about 2 minutes. Beat in egg, vanilla and almond-sugar mixture until well combined.
- Slowly add flour mixture at low speed until a sticky dough forms.
- Divide dough in half, wrap in plastic, and refrigerate for 1 hour.
- Preheat oven to 350°F. Dust work surface with flour. Line baking sheets with parchment paper.
- Roll out dough to 1/4-inch thickness, working with one batch at a time, and cut into hearts or circles with cookie cutter.
- Repeat with second batch. Cut small hearts or circles from the center of these cookies to create tops.
- Transfer tops and bottoms to baking sheets, and bake until lightly browned, about 10 minutes. Cool completely.
- Spread about 1 teaspoon of jam on bottom cookie. Place top cookie over jam, and sprinkle with powdered sugar.
Recipe adapted from Cooking Classy