For the best flavor and texture, use high-quality butter and jam. Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Feel free to experiment with different jam flavors to create a variety of "jewel" cookies. These cookies are best stored in an airtight container at room temperature.
Jam “Jewel” Cookies
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING40 People
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VIEWS7
These delightful Jam “Jewel” Cookies, baked in mini muffin tins, are like edible gems, each bite a burst of buttery shortbread and luscious fruit preserve. A perfect treat to brighten any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol37 mg
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Fiber1 g
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Protein1 g
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Saturated Fat4 g
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Sodium95 mg
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Sugar12 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream together the softened butter and powdered sugar using an electric mixer on low speed until light and fluffy. (5 minutes)
02
StepGradually add the kosher salt and all-purpose flour, mixing on low speed until just combined. Be careful not to overmix. The mixture should resemble coarse crumbs. (3 minutes)
03
StepAdd the eggs, egg yolks, and vanilla extract to the bowl. Mix until a smooth, soft dough forms. Ensure all ingredients are well incorporated. (2 minutes)
04
StepGather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours to allow the dough to firm up. (120 minutes)
05
StepPreheat your oven to 350°F (175°C). Position oven racks in the middle of the oven. Prepare mini muffin tins by lining them with paper liners. (10 minutes)
06
StepUsing a small cookie scoop or spoon, portion out about 1 ½ tablespoons of dough for each cookie. Gently roll each portion into a smooth ball. (10 minutes)
07
StepPlace each dough ball into a lined mini muffin cup. Use the rounded end of a wooden spoon or your fingertip to create a deep well in the center of each ball. (5 minutes)
08
StepFill each well with your chosen jam or fruit preserve, using a small spoon or piping bag for precision. (7 minutes)
09
StepBake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden and the tops appear dry but not browned. Rotate the trays halfway through baking to ensure even cooking. (15 minutes)
10
StepRemove the muffin tins from the oven and let the cookies cool in the tins for a few minutes before carefully transferring them to a wire rack to cool completely. (10 minutes)
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Aletha Okon
Jul 2, 2025These are perfect for gift-giving during the holidays.
Jewel Marquardt
Jul 1, 2025Apricot jam was amazing in these! I will definitely make again.
Litzy Lubowitz
Jul 1, 2025These cookies are so pretty! I used a variety of different jams for a colorful assortment.
Jaclyn Cruickshank
Jun 30, 2025A little goes a long way with the jam, don't overfill!
Rolando Binsstracke
Jun 30, 2025I used gluten-free flour and they turned out great!
Vena Oberbrunner
Jun 30, 2025My kids loved helping me fill the cookies with jam. It's a great recipe to make with children.
Krista Stoltenberg
Jun 29, 2025The dough was a little dry at first, but it came together nicely after adding the eggs. Be patient!
Lance Watsica
Jun 28, 2025I found that chilling the dough overnight made a big difference in the texture of the cookies.
Shanna Klocko
Jun 28, 2025I added a pinch of almond extract to the dough and it gave them a wonderful flavor.
Mabel Willms
Jun 28, 2025So easy to make and always a crowd-pleaser!