Best Jam Drops Recipes

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SIMPLE VANILLA JAM DROPS



Simple Vanilla Jam Drops image

Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.

Provided by Donna Hay

Categories     HarperCollins     Cookies     Bake     Vanilla     Raspberry     Quick & Easy     Christmas     Hanukkah     Dessert

Yield Makes 30

Number Of Ingredients 2

1 x quantity unrolled Vanilla Snap Cookie dough
1/2 cup (160g) raspberry jam

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.

BETTY'S PEANUT BUTTER JAM DROPS (COOKIES)



Betty's Peanut Butter Jam Drops (Cookies) image

Holy cow, these jam cookies are fantastic! The peanut butter flavor mixed with the sweet, tart jam is perfection. After baked, the cookie remains soft in the middle with wonderful lightly crisp edges. We used blackberry and strawberry jam in ours. Yum! We liked them best when they were a little warm.

Provided by Betty Bramanis

Categories     Cookies

Time 50m

Number Of Ingredients 9

10 1/2 oz (300g) butter, softened
2 c crunchy peanut butter
1 1/2 c sugar
1 1/2 c brown sugar
2 Tbsp vanilla extract
3 eggs, at room temp
3 3/4 c all-purpose flour
3 tsp baking powder
1/2 c jam, your choice

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



Jam Drops image

Simple but delicious jam filled biscuits made from eggs, milk, custard powder, flour, butter and vanilla extract.

Provided by Cherie

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 6

Number Of Ingredients 7

½ cup custard powder
½ cup self-rising flour
2 tablespoons butter, chilled
2 eggs, beaten
½ cup milk
½ tablespoon vanilla extract
¼ cup strawberry jam

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.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 29.4 g, Cholesterol 73.8 mg, Fat 6.1 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 191.3 mg, Sugar 9.7 g

JAM DROPS



Jam Drops image

Lovely soft biscuits (cookies) ideal for morning or afternoon tea. I find berry jam (jelly in US) gives the best flavour, eg raspberry, blackberry, fruits of the forest, etc, although you could use other flavours or probably even marmalade, etc. It's up to you whether you use smooth jam or a chunky conserve - I just use whatever I've got (these are a great way to use up all the almost-empty jars at the back of your pantry!) I usually make a mixed batch, half 1 flavour jam & half another, for variety. NB Aussie recipe - 1 cup = 250ml

Provided by westivan

Categories     Drop Cookies

Time 35m

Yield 30 biscuits, 30 serving(s)

Number Of Ingredients 7

125 g butter
3/4 cup caster sugar
2 eggs
1/2 teaspoon bicarbonate of soda (baking soda)
1 teaspoon cream of tartar
2 cups plain flour (all-purpose flour)
jam (jelly)

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



Jam Drops image

These biscuits (cookies) are easy to make, taste delicious and keep well. They also look lovely with their centres of sparkling red jam. They're perfect for afternoon tea, after-school or picnics. Yes, they're a bit fiddly to make but believe me, they're worth the effort!

Provided by Kookaburra

Categories     Dessert

Time 55m

Yield 40-42 biscuits (cookies)

Number Of Ingredients 6

2 cups self-raising flour
1 cup desiccated coconut
1 cup white sugar (caster sugar if available)
200 g butter, melted
1/4 cup milk
3/4 cup plum jam (US jelly) or 3/4 cup any other dark coloured jam

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!

Nutrition Facts : Calories 104.8, Fat 4.8, SaturatedFat 3.2, Cholesterol 10.9, Sodium 123.7, Carbohydrate 15, Fiber 0.5, Sugar 8.8, Protein 0.8

JAM DROPS



Jam Drops image

This old fashion biscuits are more popular than ever. You don't need any special equipment to make these. This delicate pastry will melt in your mouth and using your favorite jam is just perfect combination. I keep mine in cookie jar on a counter top as they look so pretty but they somehow disappear quickly :)

Provided by Hanka

Categories     Drop Cookies

Time 1h2m

Yield 15 biscuits

Number Of Ingredients 5

250 g plain flour
200 g butter, cut into small pieces, softened
100 g icing sugar
2 egg yolks
raspberry jam

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.

Nutrition Facts : Calories 203.4, Fat 11.5, SaturatedFat 7, Cholesterol 50.6, Sodium 96.2, Carbohydrate 22.6, Fiber 0.6, Sugar 6.6, Protein 2.6

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