Best Jam Drops Recipes

SIMPLE VANILLA JAM DROPS

Steps:

• Place the butter, sugar and vanilla in a food processor and process until smooth.
• Add the flour, egg and extra egg yolk and process until a smooth dough forms.
• Preheat oven to 180°C (350°F). Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Flatten slightly and, using your fingertip, make an indent in each round. Fill each indent with 1/4 teaspoon of the jam. Bake for 12-14 minutes or until golden. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool completely.

JAM DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• In a large bowl, stir together custard powder and flour. Cut in butter. Make a well in the center and pour in the eggs, milk and vanilla extract; mix just until blended.
• Drop dough by spoonfuls onto the cookie sheet to form 12 rounds. Make well in the center with the back of a small spoon, and fill with strawberry jam.
• Bake in preheated oven for 15 minutes, or until golden brown. Move to a wire rack to cool.

BETTY'S PEANUT BUTTER JAM DROPS (COOKIES)

Steps:

• 1. If you are not refrigerating the dough, preheat the oven to 320F/160C, line baking trays and put aside. If you are refrigerating the dough, leave this step until after you have removed the dough from the fridge.
• 2. In a large mixing bowl, cream the butter, sugars, and vanilla.
• 3. Add the eggs and continue to beat.
• 4. Add the flour and baking powder. Stir until combined.
• 5. Cover the dough and chill for 30 minutes - this is recommended.
• 6. Roll walnut sized pieces of dough and slightly flatten with your fingertips. Using your thumb, create a dip in the middle of the dough and fill with the jam.
• 7. Bake in the preheated oven, on parchment lined baking sheets, for about 12-13 minutes. The edges should be golden.
• 8. Cool completely on the trays.

JAM DROPS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add sifted dry ingredients and mix well. (The dough will be quite sticky).
• Place teaspoonfuls approx 4cm apart onto a baking sheet either greased or lined with baking paper.
• Make an indentation in the top of each biscuit (I use 2 teaspoons to "dig" a little hole) and fill with your choice of jam.
• Bake at 180deg C for 15 mins or until lightly golden.
• Cool on wire rack and enjoy!

JAM DROPS

Steps:

• Grease 3 oven or cookie trays.
• Preheat oven to 180C (350F).
• Combine sifted flour, coconut and sugar in a large mixing bowl.
• Mix well.
• Make a well in the flour mixture and stir in melted butter and milk.
• Mix well.
• (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
• (Don't worry if the balls aren't perfectly round).
• If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
• Place balls about 7cm (3") apart on oven trays.
• (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.
• (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
• (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
• Cook in batches if necessary.
• Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
• When plum drops are firm to touch, remove gently to cool on wire racks.
• Store in an airtight container between layers of baking (silicone) paper.
• They will keep well for up to a week- if they last that long!

JAM DROPS

Steps:

• Preheat oven to 170°C.
• Heap the flour and icing sugar on the work surface and make a well. Put in the butter, and mix with knife or small metal spatula.
• When butter is almost incorporated add egg yolks and work the mixture with you fingers until you have a dough.
• Using the palm of you hand, push the dough away from you few times until is completely smooth.
• Roll into a ball, wrap in cling film and refrigerate for 30min.
• Divide the dough into 15pc each about 40g.
• Roll into a ball put on tray a press your thumb in the middle.
• Fill with you favorite jam.
• Bake 170C 10-12 minute.
• Tip: I use Ziploc bag cut a small corner and pipe the jam into a hole.