-by Faith Danglo- Try these delicious jam-filled holiday cookies over winter break!
The Cookie Batter:
2 ¼ cups flour
2 sticks of lightly salted butter (room temp)
¾ cup granulated sugar
Any kind of jam!
Hand-held electric mixer
With a hand-held electric mixer, whip the butter until smooth. Add the sugar and whip until light and fluffy. Slowly add the flour in ¼- ½ cup increments until a soft dough forms. Wrap in plastic wrap and refrigerate for 12-24 hours (you must refrigerate the dough for a long time; there is a lot of butter in this recipe and rolling out the dough will be very difficult if the butter is not as cold as possible).
Preheat oven to 350 degrees F.
After the dough is refrigerated, it’s time to get rolling! Work with half of the dough at a time, and place the half you are not working with back in the fridge. Roll the dough out until it is about an eighth of an inch thick and cut out the dough with the cookie cutters. Place the cut-out cookies on an ungreased sheet of parchment paper. Make a small indent with a spoon or your finger in the center of the cookies. Place about a ¼-⅓ teaspoon of jam in the center of each cookie. Put the cookies in the oven and bake for 10-12 minutes or until the cookies are golden brown at the edges. Take the cookies out and let them cool for about a half hour. The jam will be really hot and the cookies will be too soft to pick up without breaking if you do not let them cool for a long time.