Best Smuckers Jewel Box Cookies Recipes

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SMUCKERS STRAWBERRY ANGEL COOKIES



Smuckers Strawberry Angel Cookies image

Make and share this Smuckers Strawberry Angel Cookies recipe from Food.com.

Provided by Chef Jenny 4

Categories     Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 4

crisco original nonstick cooking spray
1 (16 ounce) package pillsbury angel food cake
3/4 cup smuckers sugar-free strawberry jam
3 tablespoons semisweet mini chocolate chips

Steps:

  • HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
  • BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
  • DROP by rounded tablespoons on prepared baking sheet.
  • BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
  • TIP Store between sheets of wax paper to keep from sticking together.

JEWEL COOKIES



Jewel Cookies image

I copied this recipe from a magazine while getting my hair done some years ago, and I'm so glad I did -- they're one of my favorite cookies! My children help me make them on New Year's Day and we polish them off on the same day. (They only make 2 dozen so they're nice for ending a good meal.) Easy to make! I use raspberry jam; any kind would do fine.

Provided by rochsann

Categories     Dessert

Time 1h

Yield 2 dozen

Number Of Ingredients 7

1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup finely chopped nuts
jelly

Steps:

  • Cream butter, brown sugar, egg yolk, and vanilla.
  • Stir in flour.
  • Refrigerate 30 minutes.
  • Preheat oven 375 degrees.
  • Roll dough into 1-inch balls and dip in egg white.
  • Roll in nuts.
  • (Cookie dough ball, not you!).
  • With floured thimble or thumb, press center of each cookie.
  • Bake 10- 12 minutes, or until delicate golden brown.
  • Cool on rack.
  • Place 1/2 teaspoon jelly in center.

Nutrition Facts : Calories 1187.8, Fat 84.4, SaturatedFat 34.8, Cholesterol 227.8, Sodium 832.3, Carbohydrate 92.3, Fiber 7.8, Sugar 30.3, Protein 21.9

STRAWBERRY ANGEL COOKIES (SMUCKER'S)



Strawberry Angel Cookies (Smucker's) image

I found this recipe on the Smucker's.com web site. It looks SO SIMPLE, and with strawberry, would be a favorite of mine!

Provided by Susan Feliciano

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 6

no-stick cooking spray
16 oz package pillsbury angel food cake mix
3/4 c smucker's strawberry sugar free preserves
OR 3/4 cup smucker's low sugar strawberry preserves
OR 1 cup smucker's special recipe strawberry preserves
3 Tbsp mini semi-sweet chocolate chips

Steps:

  • 1. Heat oven to 325 degrees. Coat baking sheet with cooking spray, or line with parchment paper.
  • 2. Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
  • 3. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
  • 4. TIP: Store between sheets of wax paper to keep from sticking together.

THUMBPRINT COOKIES



Thumbprint Cookies image

A signature Christmastime sweet, our tiny almond-flavored cookies bear the print of the baker's thumb, which is gently pressed into the partially baked cookie to create a well. A dollop of apricot, red currant, or raspberry jam fills the center. If you use fruit preserves you've put up yourself, the signature is even more personal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk, plus 1 large egg white, lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup blanched almonds, finely ground
1/2 cup jam or preserves, such as apricot, red currant, or raspberry, strained if desired

Steps:

  • Preheat oven to 325 degrees. With an electric mixer on medium speed, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. In a separate bowl, whisk together flour and salt; add to butter mixture, beating on low until combined.
  • Combine ground almonds with remaining 2 tablespoons sugar in a small bowl. Form dough into 1-inch balls, and dip in beaten egg white, then in almond-and-sugar mixture. Make a deep indentation in the center of each ball with your finger or a wooden spoon. Place 1 inch apart on parchment-lined baking sheets.
  • Bake 10 minutes, remove from oven, and press down the centers again. Rotate sheets, and bake until golden brown, 8 to 10 minutes more. Transfer sheets to a wire rack to cool slightly. Fill center of each cookie with about 1 teaspoon jam. Let cool completely. Thumbprints can be stored at room temperature in an airtight container, between parchment, up to 1 day (or 3 days, if not filled with jam).

JEWEL BOX COOKIES



Jewel Box Cookies image

Make and share this Jewel Box Cookies recipe from Food.com.

Provided by Smuckersreg

Categories     Dessert

Time 32m

Yield 6 dozen

Number Of Ingredients 6

1 cup Pillsbury BEST® All Purpose Flour, plus 2 tbsps
1/3 cup sugar
1/2 cup butter, softened
1 large egg yolk, beaten
1/2 teaspoon vanilla extract
1/4 cup Smucker's® Cherry Preserves (or your favorite jam or preserves)

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.

SMUCKER'S THUMBPRINT COOKIES



Smucker's Thumbprint Cookies image

Make and share this Smucker's Thumbprint Cookies recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 6

1 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
1/2 cup smucker jam (I use the seedless straberry or raspberry one)

Steps:

  • Cream butter& sugar, stir in vanilla.
  • Mix in flour and salt.
  • Chill dough 2 hours (I never do this).
  • Shape rounded teaspoons of dough into balls.
  • Place on ungreased cookie sheet,flatten shighlty.
  • Indent centers and fill with jam.
  • Bake at 375 for about 12 minutes.
  • Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.

SMUCKER'S JEWEL BOX COOKIES



Smucker's Jewel Box Cookies image

From Smucker's Taste Test in the grocery store. I made these sugar free by substituting the sugar with Splenda and the jelly with sugar free jelly. My diabetic B-I-L and all the kids, loved them! I put the prep time high because the kids helping made it take longer - this is a great recipe for the them to do! And the cook time...

Provided by Ambitiousgrl Child

Categories     Cookies

Time 35m

Number Of Ingredients 7

1 c plus 2 tbs all purpose flour
1/3 c sugar (splenda for sugar free)
1/2 c crisco baking sticks butter flavor
1 large egg yolk, beaten
1 Tbsp water
1/2 tsp vanilla extract
1/4 c smucker's preserves of choice (smuckers sugar free preserves for sugar free cookies)

Steps:

  • 1. Heat oven to 350 degrees.
  • 2. Combine flour and sugar in large bowl.
  • 3. Cut in shortening with pastry blender or two knives until course crumbs form.
  • 4. Add beaten egg yolk, water and vanilla. Mix until dough holds together.
  • 5. Roll into small balls using half teaspoonfuls of dough. Place 1-inch apart on baking sheet. Make small indentation in center of each cookie. If the kids are helping with this step, ensure their thumb prints are large enough for the coming preserves.
  • 6. Fill each indentation with scant 1/4 teaspoon preserves.
  • 7. Bake 11 to 13 minutes or until just golden around the edges.
  • 8. Allow to cool before eating these tantalizing little treats.

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