Buttery Jam Cookies

Ever remember the something from you childhood with fond memories? It felt like yesterday that I was sitting in my grandmothers kitchen watching her make these. She would always let me have one soon after it came out of the oven. I remember the taste, the smell and the happiness that I felt when I ate one.
I sadly never did get the recipe from my grandmother. Years later I think a friend of mine finally found the recipe (or at least one close enough) to the buttery jam cookies that my grandmother made. I thought they would have had to stay a distant childhood memory.
Sunday I decided to go ahead and make them. Let me tell you…I wasn’t disappointed. I was sooooo happy!

Buttery Jam Cookies
2 cups all-purpose flour
1 cup salted butter
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla
jam (whichever you would like to use – I used pear, strawberry & raspberry)

Preheat your oven to 350. In a food processor combine the flour, sugar, milk, vanilla, and butter. Pulse until the mixture forms a ball. Place dough on floured board and form into something that resembles a log. Cut the log into pieces (about 24 pieces). Press down each piece of dough with your fingers into a mini muffin pan until the dough reaches the top if the cup – make a small little well for the jam. Spoon about one tablespoon of jam into each shell, making sure the shells are not too full. Bake for 25 minutes. They will turn golden brown and the jam will be a bit bubbly. After they have cooled dust them with powdered sugar.

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14 thoughts on “Buttery Jam Cookies

  1. Sooo hungry now. Not fair. These look so delicious. And the presentation! You’ve got some real skill. And pear jam! If I didn’t have a paper to write, I’d be running into the kitchen to make these right now.

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  3. Pingback: I won! « Delightfully Sweet

  4. Do you think it would be okay to just roll the dough into little balls, drop into the mini muffin tin and press down with a rounded wooden end of my kitchen spoon? Kinda like how you would make tassies? I’d hate to press the dough to fit the tin every time I’d make them, but I really want to try this. I plan on using Raspberry Jam and putting some almond extract in the dough. Thanks!

  5. Pingback: Buttery Jam Thumbprints « Delightfully Sweet

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