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Jam Filled Butter Cookies


For the cookies

  • 1 C Butter
  • 1/2 C Confectioner's sugar powdered sugar
  • 2 tsp pure vanilla extract
  • 2 C all purpose flour
  • 1/2 tsp salt

For the toppings

  • powdered sugar for dusting on top
  • Any kind of fruit jams or preserves
  • Featured are : Raspberry and Apricot


  1. Start by heating up the oven to a 325* F
  2. In your stand mixer - cream the butter and sugar together, until light and fluffy
  3. Add in the salt, mix
  4. Slowly add in the flour and mix until combined well and the dough shapes into a ball
  5. Line up a cookie sheet with parchment paper.
  6. Roll the dough into equal sized small balls and place on the parchment covered cookie sheet, and flatten them slightly
  7. Press down the center with your thumb, or a melon baller and form a small well in the cookie dough discs
  8. Ensure you do not press all the way down
  9. Fill each well with preserve or jam of your choice
  10. Bake for 15 - minutes. Keep an eye on them after the first 10 minutes
  11. When they brown on the bottom and look lightly browned on top, they are ready to be taken out
  12. Allow to cool on a baking rack and dust with confectioners sugar