Rasberry Jam Cookies - Pepas

READY IN: 40mins


  • 1 12
    cups butter (350 g, if at room temperature, its easier)
  • 4
    cups all-purpose flour (500 g)
  • 1
    teaspoon baking powder
  • 12
    teaspoon ground ginger (*)
  • 12
    cup toasted almond, chopped (*)
  • 1 14
    cups confectioners' sugar (150 g)
  • 4
    egg yolks
  • 1
    teaspoon vanilla
  • 11
    ounces raspberry jam (you can use any other jam or jelly) or 11 ounces jelly (you can use any other jam or jelly)


  • Preheat oven.
  • Mix flour, baking powder and ginger. Cream the flour mix with the butter. Add the almonds, and mix.
  • Blend in the sugar. Add the egg yolks and vanilla.
  • Knead for 5'. Divide the dough in 4 and make 1" wide logs. Cover with film and put in the fridge for 30'.
  • Cut the logs in 1/2" slices and put in ungreased cookie sheet leaving 1" in between. Using your finger or a spoon press the center of each cookie to make an indention and fill with jam. I usually make different flavors in a batch.
  • Cook for 20 to 25' at 350º F moderate (or 180º C) or until lightly golden. Cool in a rack store in a can or jar. Quantity depends on the size of the cookie.