These jam-filled cookies are something I make in my kitchen when I want a buttery treat that’s not too fussy. They’re like those European biscuits but they’ve caught on around here, especially for tea or family visits. You cut the dough into pairs—one with a hole in the middle so the jam shows through—and stick them with a bit of jam. I usually go for strawberry or apricot because that’s what my family keeps stocked. Last time I baked them, I rushed the butter cooling and the dough spread more than it should have, so now I always let it sit a good 10 minutes. It’s practical since you can use any cutters you have, even glasses if needed, and pair them up evenly. They come together without fancy gear, just a mixer and oven. Bake quick at 375°F, cool fully, then assemble. Makes a batch that disappears fast at home, around 30 cookies if your cutters are about 2 inches. Nothing complicated, just reliable for when sweets are called for.
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 4 cups flour
- 1 teaspoon baking powder
- 1 jar jam (strawberry, plum, raspberry, apricot, whatever you like)
- Powdered sugar for dusting, if you want
Instructions
- Heat the oven to 375°F.
- In a big bowl, beat the eggs and sugar with a hand mixer till it’s light and bubbly, takes around 5 minutes. Stir in the vanilla.
- Melt the butter, let it cool down some—not hot or it’ll cook the eggs—then mix it slowly into the egg stuff, keep going till smooth.
- Stir flour and baking powder in another bowl. Add it bit by bit to the wet mix and beat to a dough that’s holds together without sticking too much.
- Roll the dough out on a floured counter, cut even shapes—you need pairs. Punch a small round hole in half of them. Put on a sheet lined with parchment or greased. Space them a bit.
- Bake 8 minutes or so, till edges hint golden. Pull out, let cool all the way on racks.
- Spread jam thin on the solid ones. Dust powdered sugar on the holed ones. Put a holed one on top of each jammy base. Done.
Why You’ll Love This Recipe
- Takes basic ingredients you probably have, no hunting for odd stuff.
- Buttery crisp outside with soft jam inside balances sweet and fruit.
- Fits afternoon tea or sending to neighbors without much planning.
Chef’s Tips for Perfection
- Cool the melted butter properly or dough gets oily and spreads thin.
- Chill cut dough 10 minutes before baking if your kitchen’s warm, keeps shapes sharp.
- Swap jams or skip sugar dust if plain butter flavor suits better.
Storage and Reheating
Keep in a tin with lid at room temp up to 5 days; jam might make them softer after. Fridge works a week but they dry out some. No need to reheat, eat as is.
Nutritional Notes
About 180 calories per cookie, give or take with jam type and size. Mostly from butter and sugar, some from flour and eggs.
(Buttery Linzer Cookies with Jam)
