1/3 Photos of Jam-Filled Christmas Cookies
Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.
My Private Note
Units: US | Metric
- 1Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
- 2In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
- 3Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
- 4Return nut mixture to food processor, along with almond extract and the egg.
- 5Process until entire mixture is combined; 15 seconds or so.
- 6Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
- 7Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
- 8Bake in preheated oven for 15 to 18 minutes, or until golden brown.
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Nutritional Facts for Jam-Filled Christmas Cookies
Serving Size: 1 (662 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 58.9
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 1.3 g
- Cholesterol 9.4 mg
- Sodium 16.2 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 0.2 g
- Sugars 2.9 g
- Protein 0.8 g