So, why make jam drop cookies? They’re simple, delicious, and so much fun to make. As if that were enough reason to make jam drop cookies, kids love them. Jam Drop cookies are a nice way to use up that open bottle of jam in the refrigerator or those extra bottles of jam in the pantry.
Jam drop cookies also can be used to add festive color to a holiday table or party and they are perfect finger desserts for folks of all ages.
- 1 1/4 cups all-purpose flour
- 1 large egg yolk
- 1 stick unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unshifted powdered sugar
- 1/3 cup white sugar
- 1/4 teaspoon fine salt
- 1/8 teaspoon almond extract
- 1/2 cup fruit jam, divided
- Preheat the oven to 325o F (165 o C).
- Combine butter and powdered sugar together with a spatula until creamy.
- Add and combine with a spatula, vanilla extract, almond extract, salt, and egg yolk.
- Add flour and combine with a spatula until just combined.
- Using a small scoop, portion dough into 1/2-ounce (I-tablespoon size) balls.
- Roll balls in a plate of white sugar to coat; roll again between your palms.
- Place cookie dough balls several inches apart on a silicone-lined baking sheet.
- Flatten balls slightly with a small plate or smooth spatula.
To Make Jam Promament Cookies (or used bottle jam or preserves instead)
- For more jam-faced cookies, press your thumb or small spoon into each cookie to make a wider, shallow, indentation in each cookie.
- Fill the indentation with jam.
- Gently Tap baking sheet against the counter to settle the let jam.
- Bake on the center rack of the oven (about 15 minutes ) until the cookie tops are barely blonde and bottoms are slightly golden.
- Let the cookies rest on pan for 5 minutes, then transfer the cookies to a wire rack to cool.