Skip to main content

Jam Jewels

I am participating in a virtual picnic over at Months of Edible Celebrations and the letter I received was 'J'.  Which was a little harder than I anticipated.  I was excited to find these cute cookies that started with J!  They are a tender and lightly sweet cookie.  I used raspberry jam, but lots of others would be very delicious also.  I actually thought these tasted better the next day!!
Jam Jewels
1 cup butter, softened slightly
1 cup powdered sugar
1 large egg yolk
3 oz. cream cheese, softened slightly
1 1/2 teaspoons vanilla
2 1/4 cups white flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Seedless jam for filling. 
Preheat oven to 350 degrees.  Cream butter and sugar. Beat in egg yolk then add cream cheese and vanilla.  Beat until thoroughly mixed. Add dry ingredients and mix until welll blended.   Let dough stand for 5-10 minutes to firm up slightly.  
Shape portions of the dough into 1 inch balls.  Place on a lightly greased cookie sheet.  Using your thumb or knuckle, press a deep well into the center of each ball.  Place about 1/4 teaspoon jam into each well. 
Bake for about 9-12 minutes ro until edges are slightly brown.
Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
Tip:Fill the cookies with jam or preserves and not jelly.
Most jellies are too thin and will bubble over and run during baking.
I will be posting the rest of the picnic soon...


  1. Anything with cream cheese and jam has to be wonderful! :-)

  2. Tiffanee, thank you for posting this recipe! I love raspberry cookies and love to make things ahead that freeze well! Can't wait to try these!

  3. I love your name for these cookies.

  4. What great cookies. I love jelly in a cookie.

  5. Love your cookies. I make something similar...think it was a Polish recipe as I recall.
    Great picnic item!

  6. Those cookies look very tempting and I will make sure I won't miss this at the picnic:D

  7. OHHH i love you did them w/jam. Mom always did them with jelly. That look delish my dear :)

  8. These look wonderful! I love these little cookies and kind of feel like it's a little healthy since there's fruit in them =o) So that way I eat twice as many!

  9. Love the cookies! My grandma used to make them every Christmas :), Miriam@Meatless Meals For Meat Eaters

  10. I will have to try these;perfect for our picnic. Thank you for stopping by.

  11. What a lovely choice for J! Thanks for sharing!


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.