Best Plum Jam Cookies Recipes

Yule Love These Sugar Plum Cookies image

Provided by 2Bleu

Categories Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 3

16 ounces refrigerated sugar cookie dough (Pillsbury refrigerated log style)
1/4 cup plum preserves
colored crystal sugar (green and or red)

Steps:

Preheat oven to 400°F Slice cookies into 1/8 inch slices.
To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

Nutrition Facts : Calories 1100, Fat 47, SaturatedFat 11.9, Cholesterol 65.8, Sodium 969.9, Carbohydrate 161.4, Fiber 2, Sugar 68.3, Protein 9.7

Plum Jam Thumbprint Cookies image

Provided by This Bread Will Rise

Time 22m

Number Of Ingredients 8

1/2 cup granulated sugar
1 cup butter - room temp
2 egg yokes
1 tsp vanilla
1/2 tsp salt
2 cups all-purpose flour
1/2 cup plum jam (or jam or jelly of your choice)
1/4 cup of granulated sugar (for rolling cookie dough balls in)

Steps:

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl cream the butter and sugar together on medium speed until fluffy and light in color.
Mix in egg yolk one at a time, mixing well after each addition. Mix in vanilla until well combined.
Stir in flour and salt until just combined, don't over mix.
Roll tablespoon sized balls in sugar. After each ball is rolled, place the ball on the parchment paper lined cookie sheet and use your thumb or the back of a measuring spoon (or your child's thumb!) to gently press an indent in your cookie ball.
Repeat until cookie sheet is full with room for cookies to spread slightly. Drop a 1/2 tsp sized dollop of plum jam (or jam of your choice) into the indent in each cookie.
Bake cookies for 9-12 minutes, or until edges are just starting to lightly brown.
Let cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack to cool completely.
Once completely cooled, you can store in a closed container for a week, but I would be very surprised if you had cookies left that long to test it. I think the cookies I hid away to test how they did being stored a couple days were just as good - if not better - than the fresh cookies. You truly can't go wrong, every cookie WILL be enjoyed.