Best Jam Filled Playing Card Cookies Recipes

PLAYING CARD COOKIES

Steps:

• In large bowl, beat butter, egg and flour with electric mixer on medium speed (or with wooden spoon) until well mixed. Wrap dough in plastic wrap; refrigerate until firm, at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll dough to 1/8-inch thickness. Using playing card as template, cut dough into rectangles; place on cookie sheets. Reroll dough and cut additional rectangles.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling rack. (If only 1 cookie sheet is available, cool 10 minutes between batches.) Cool cookies completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon one-third of icing into decorating bag fitted with fine tip; pipe outline of playing card onto cookies. Let stand to harden, about 30 minutes.
• Thin remaining icing with water until it becomes a spreadable consistency. Spoon icing onto each cookie, spreading with back of spoon to fill in space inside outline. Let stand to harden completely, about 30 minutes.
• Draw card details with edible markers.

EASY JAM-FILLED COOKIES

Steps:

• 1. Cream butter and sugar together, add eggs and vanilla, beating until smooth.
• 2. In a separate bowl, mix soda, cream of tarter, salt, and flour. Add dry ingredients to butter mixture, blending thoroughly.
• 3. This dough will be very stiff. Roll dough into small balls, no more than one inch in diameter. Place on greased cookie sheets, leaving room for cookies to spread.
• 4. Make impressions in balls with a blunt object and fill each impression with ½ teaspoon of raspberry jam.
• 5. Bake the cookies in a 350°F oven for 10 to 12 minutes or until golden brown. Leave cookies on the pan for a few minutes after they come out of the oven, before removing them to cooling racks.
• 6. HINTS: There is absolutely nothing wrong with serving irregular looking cookies. Love and cookies bring joy to the recipient, regardless of presentation. However, a tray of uniformly shaped tea treats with exactly the right amount of jam in the very middle is a thing of beauty and brings a sense of pride to the cook. Using a one-inch scoop helps to keep the cookie size uniform. Making the impressions with a blunt object about ½ an inch across allows for consistency. I use the wooden handle that fell off my soup ladle to make impressions in my cookies. Measuring the jam is always better than guessing at the desired amount. I think these cookies look like little wreaths.

EASY JAM FILLED COOKIES

Steps:

• 1. PREHEAT oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition
• 2. DIVIDE dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. Fill depressions with preserves, using about 3 Tbsp. preserves in each log.
• 3. BAKE 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices
• 4. NOTE : Butter is the preferred choice in this recipe for true buttery flavor, but you can also prepare the recipe with margarine. Stock up when butter is on sale and freeze it in its original carton placed in a freezer-weight resealable bag for up to 4 months.

JAM-FILLED PLAYING CARD COOKIES

Steps:

• Sift confectioners sugar into a large bowl, then beat with butter and zest with an electric mixer at medium speed until pale and fluffy. Beat in yolk, then beat in flour and salt.
• Quarter dough and roll out each quarter between sheets of parchment or wax paper into an approximately 9- by 7-inch rectangle (3/4 inch thick). Stack rectangles, still between paper, on a baking sheet and freeze at least 30 minutes.
• Preheat oven to 350°F.
• Transfer 1 paper-enclosed rectangle to a work surface (keep remaining rectangles frozen). Remove top sheet of paper and replace it loosely. Flip over paper-enclosed rectangle and discard paper now on top.
• Trim dough to a 71/2- by 6-inch rectangle with a sharp knife and a ruler. Cut lengthwise into thirds, then crosswise into thirds to form 9 (2 1/2- by 2-inch) rectangles.
• Carefully transfer cookies with a metal spatula to a buttered baking sheet and bake in middle of oven until edges are just pale golden, about 10 minutes. Cool on baking sheet on a rack 5 minutes, then transfer to racks to cool completely.
• Cut and bake 9 more cookies in same manner.
• Then make "card" cookies from remaining 2 dough rectangles: Roll out and cut in same manner as above, but before baking, use cookie cutters to cut out shapes from 2 corners of each card.
• Do not cut too close to edge or cookie will break. Bake cookies in same manner as solid ones.
• Arrange 9 solid cookies, bottom sides up, on a work surface and spread each with 1 1/2 teaspoons warm strawberry jam. Top each with a cutout cookie, pressing gently to help adhere. If necessary, spoon some of remaining jam into cutouts. Sandwich remaining cookies with warm apricot jam.