I had some extra homemade jam and decided that I needed to put it to use hence the birth of these buttery bites of amazingness. I love these little sweet, jammy cookies and I can’t believe it took me so long to finally try making them!
The buttery base cookie dough – yum!
My cookie rolling, sugar coating station.
I used the back of the cookie scoop but you can just use your thumb – its totally appropriate given their name.
Just finished the first 10 minutes of baking. You may need to adjust their wells before you add the jam. One note, don’t press the well too deep because as the jam heats it has a tendency to sink into the dough as its more dense than the cookie base. You may end up with a sticky, jam infused base.
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable shortening
- ½ cup brown sugar
- 3 egg yolks
- 3 tablespoons cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup jam, jelly or preserve
- Granulated sugar, for rolling
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
- In a medium to large bowl cream together the butter, shortening and brown sugar on medium- high speed for 2 minutes or until light and fluffy. Add the egg yolks, cream, vanilla and salt, and beat until well combined; occasionally scraping down the sides. Gradually add the flour, mixing on low until well combined.
- Using a cookie scoop (about 2 -3 tablespoons), scoop out dough and roll into balls. Place the rolled dough balls in the sugar to coat. Using the back of the cookie scoop (or your fingers) make a well in the top middle of each ball.
- Bake for approximately 10 minutes, then remove from oven. Place approximately 1 teaspoon jam, jelly or preserves into the well of each cookie. Bake for an additional 5 to 10 minutes, or until lightly browned. Remove from oven and cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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