Best Jam Filled Pine Nut Cookies Recipes

JAM-FILLED PINE NUT COOKIES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg yolks and almond extract. On low speed, beat in flour and salt until blended. Cover; refrigerate 1 hour.
• Heat oven to 350°F. Shape dough into 1-inch balls. In small bowl, slightly beat egg whites. Dip each ball in egg whites; roll in pine nuts, pressing to adhere. On ungreased cookie sheets, place balls 2 inches apart. Press thumb in center of each ball to make indentation.
• Bake 13 to 15 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. While still warm, press centers of cookies with thumb. Cool completely. Spoon about 1/2 teaspoon jam into each indentation.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

ITALIAN JAM COOKIES

Steps:

• Preheat oven to 350°F.
• Beat eggs, sugar, oil, milk and lemon rind on medium speed for 3 minutes or until well mixed.
• Mix in all of the baking powder and gradually add the flour. Blend until the flour is all incorporated and the dough is firm.
• Place the dough on a floured surface and knead until firm enough to roll, adding flour as needed. Divide the dough into 6 equal portions, then roll each piece into a 9 inch square about 1/4 inch thick.
• Spread 3 heaping tablespoons of the filling over the top third of the dough, then roll length wise. Seal the roll and seal the ends tucking then underneath. Place the rolls, seal side down on the ungreased baking sheet.
• Bake for 25 minutes or until golden in colour.
• Once cooled, frost the top of the rolls then sprinkle with the coloured candy. Let the frosting set until hard then slice the rolls into 1 inch pieces or desired thickness.
• Filling: Either use a thick jam, pie filling or marmalade, or mix the regular jam with any of the desired ingredient until the jam is thick.
• Frosting: Whip the egg white and sugar until thick and spreadable, about 3 - 5 minutes.

PINE NUT COOKIE CUPS

Steps:

• Preheat oven to 350°F. Spray large baking sheet with vegetable oil spray. Finely grind 1/2 cup toasted pine nuts with sugar and flour in processor. Transfer to bowl. Mix in butter, egg whites and vanilla.
• Form 3 cookies by spooning 1 tablespoonful batter for each onto prepared baking sheet, spacing 4 inches apart. Using knife, spread each to 4-inch round. Sprinkle each round with 1 teaspoon untoasted pine nuts.
• Bake cookies until golden around edges, about 10 minutes. Working quickly, run thin metal spatula around edges of cookies to loosen. Drape each cookie over inverted 3/4-cup custard cup, molding and crimping sides of cookie to shape (cookie cups will be shallow). Transfer cookies to rack. Repeat with remaining batter and untoasted nuts, spraying baking sheet with vegetable oil spray between batches. Cool before using. (Can be prepared 3 days ahead. Store at room temperature in airtight container.)

JAM FILLED BUTTER COOKIES

Steps:

• Sift flour and salt together.
• Cream butter. Gradually add sugar, creaming well.
• Blend in unbeaten eggs and vanilla; beat well.
• Add the dry ingredients gradually; mix thoroughly.
• Drop by rounded teaspoonfuls onto ungreased baking sheets.
• Dent center of each, using back of teaspoon dipped in cold water.
• Place preserves or jam into center of each.
• Sprinkle with nuts.
• Bake at 375 degrees for 10 to 12 minutes.

JAM-FILLED WREATHS & HEARTS

Steps:

• In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder, cinnamon and allspice; add to the creamed mixture. Stir in oats and nuts; mix well. Refrigerate for 3 hours or until dough is easy to handle. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round- or 2-in. heart-shaped cookie cutter. Using a 1-in. round- or heart-shaped cookie cutter, cut out the center of half of the cookies. Place solid and window cookies on lightly greased baking sheets. , Bake at 400° for 6-8 minutes or until lightly browned. Cool on wire racks. , Spread 1 tsp. jam over bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Fill centers with additional jam if desired.