Name: Jam Filled Butter Cookies (eggless)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Cuisine: American
Ingredients: O Organics Sugar, Organic, Powdered; Stonewall Kitchen Jam, Red Raspberry; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Corn Starch; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; Gold Medal All Purpose Flour with Resealable Bag

0 servings

Jam Filled Butter Cookie Dough

gButterroom temp; see notes for option

gPowdered Sugaror icing sugar

tbspMilkadd 1 tbsp more if needed; see notes for option

tspVanilla Extract

gAll Purpose Flour

gCorn Starch

Pinch of Salt

gYour favorite Jam I have used store bought Smucker's strawberry jam

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For the Jam Filled Butter Cookie Dough

Start by placing the softened butter in a mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2–3 minutes until it becomes smooth, pale, and creamy. (or you can mix by hand using a whisk)

Gradually add the powdered sugar while continuing to beat.Mix for another 2–3 minutes until the mixture looks light and fluffy, with no visible sugar lumps.

Scrape down the sides of the bowl occasionally to make sure everything is evenly combined.

Once the butter and sugar are perfectly creamed together, proceed by adding the flour, cornstarch, salt, and vanilla, mixing gently until just combined avoid over mixing.

Gradually add milk and mix until the dough becomes soft and easy to pipe.

Fit a sturdy piping bag with a star tip (such as the star tip (Ateco 826)) and fill it with the dough. Line a baking tray with parchment paper (avoid silicone mats for this recipe).

If you don’t like the shape of a cookie, simply scrape the dough off the tray, put it back into the piping bag, and re-pipe it. Just make sure the butter doesn’t melt if it starts to soften too much, chill the dough briefly before piping again.

Pipe the dough into 1.5 inch wide rosette or your desired shape. If the dough feels a bit firm, soften it gently with your hands or a spatula.

Using the back of a teaspoon, gently make an indent in the center of each cookie and fill it with a small spoonful of your favorite jam. I have used Smucker's strawberry jam

Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are golden. For extra-crispy cookies, bake a little longer but be careful as jam may bubble and spread around the cookie.

Remove from oven and Let them cool completely. You can top the centers with a little more jam if desired.

Optionally dip the cooled cookies in melted chocolate for an indulgent touch. Enjoy their buttery, jam-filled centers and crisp, golden edges! Store in an airtight container at room temperature for up to 7 days.