Best Jelly Jewel Cookies Recipes

JEWEL BOX COOKIES

Steps:

• COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
• SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
• HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
• For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.

CHRISTMAS JEWEL COOKIES

Steps:

• Set butter aside in a large bowl to soften.
• In another bowl mix together flour, baking soda, salt and nutmeg.
• Set aside enough cherry halves so that there is enough to top each cookie with one.
• Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
• After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
• Add half of flour mixture and mix well. Add remaining flour and mix.
• Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
• Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
• Refrigerate dough for an hour or more (may be refrigerated overnight).
• Preheat oven to 350.
• Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
• Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
• Remove and cool.

CHRISTMAS JEWEL COOKIES

Steps:

• 1. Cream butter & sugar together until light & fluffy. Break up egg yolks into creamed mixture. Blend well. Add vanilla. Stir in flour. Chill for 1 hour in the refrigerator. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheet. Make a small dent in the top of each cookie with finger. Bake in 375 degree oven for 10 minutes. Remove from oven, fill dent with jam. Return to oven for 1-2 minutes to set jam.

JELLY BOWL COOKIES

Steps:

• Preheat oven to 350°F.
• Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
• Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

JELLY JEWEL COOKIES

Steps:

• 1. Combine flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
• 2. Shape into small balls using half teaspoonfuls. Place 1-inch apart on cookie sheet. Make small indentation in center of each. Chill 20 minutes.
• 3. Heat oven to 350. Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11-13 minutes, or until edges are just golden.