Volcano Jimmy-Jams
Ready In: 12 mins
Yields: 24 cookies
Ingredients
- 3⁄4 cup butter, softened
- 1⁄2 cup icing sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 cup smucker's pure strawberry jam
Directions
- Cream butter and icing sugar until smooth. Beat in egg yolks until fluffy. Add the flour, a bit at a time, and mix on low speed until it is all mixed inches
- Gather the dough and flatten it out to look like a small Frisbee. Wrap in plasric wrap and refrigerate for 1 hour.
- Preheat oven to 325°F Grease or line a baking sheet with parchment paper.
- Using a rolling pin, roll out the dough to 1/4-inch thickness. You need to use a LOT of flour so it doesn't stick.
- Cut 2-inch circles with a small drinking glass or cookie cutter. Put one circle on the cookie sheet. Add about 1/2 teaspoons jam in the center of the dough, then out another circle on top. Squish together the edges with a fork (be careful not to break the top of the cookie and let the jam out). Fill up your cookie sheet with the cookies 1-inch apart.
- Bake for about 12 minutes on the middle rack or until the edges turn light brown.
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