Comida Kraft
Recipe Box

Easy Jam-Filled Cookies

Prep Time
30
min.
Total Time
1
hr.
27
min.
Servings

48 servings, 1 cookie each

Our easy bake and slice technique for this classic favorite will save you lots of time in the kitchen.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Separate 1 egg; reserve white for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually beat in combined flour and baking powder until blended.
  • Divide dough into 4 equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large baking sheet. Use handle of wooden spoon or fingers to make 1/2-inch-wide and 1/2-inch-deep depression down center of each log. Beat reserved egg white with fork; brush over dough. Sprinkle with nuts. Fill depressions with jam.
  • Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.

Substitute

Prepare using your favorite flavor of jam or preserves.

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 plastic bag for up to 4 months.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Servings

  • 48 servings, 1 cookie each

Nutritional Information

Serving Size 48 servings, 1 cookie each
AMOUNT PER SERVING
Calories 90
Total fat 4.5g
Saturated fat 2.5g
Cholesterol 20mg
Sodium 45mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 6g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I loved these cookies and, for the first time in 42 years of marriage, my husband decided to help. I loved these cookies and, for the first time in 42 years of marriage, my husband decided to help. I made the dough and found it to be quite sticky and he said he would shape the cookies. He did and he then finished the whole recipe except for the jam filling. Even more to my amazement, he took most of the cookies to the fire department where he is a volunteer and they loved them but didn't believe he made them. We will make them again.
Date published: 2007-11-07
Rated 4 out of 5 by from As others have said, this did become quite sticky and made rolling the logs a bit difficult. As others have said, this did become quite sticky and made rolling the logs a bit difficult. Flour, flour, flour is my suggestion. As you roll it out, keep rolling it in flour on your counter and it will be much easier to work with. I thought it turned out good. Not my favorite holiday cookie, but I still enjoyed it. (My boyfriend said it tasted like pop tarts but better! And he's very picky with desserts, so that's a good sign!)
Date published: 2007-12-03
Rated 5 out of 5 by from I made these for a Christmas Cookie Exchange at my Church and they were a Huge HIT. I made these for a Christmas Cookie Exchange at my Church and they were a Huge HIT. Everyone was asking for the recipe, and they were very easy to make. I even let my four year old help add the Raspberry jam, and the Strawberry jam (I doubled the recipe). I also made a drizzle out of the powdered sugar to make a zig-zag pattern across the tops of the cookies, they looked Great! and Tasted Wonderful.
Date published: 2007-11-01
Rated 2 out of 5 by from I had a difficult time with this recipe. I had a difficult time with this recipe. It was so sticky that I added 1/3 c of flour to the dough. It was still sticky so I floured my hands, and the rolling board. The clean-up was hugamungous. I think the word "Easy" is a misnomer. I like the idea of chilling the dough before rolling it. But, since the taste didn't equal the work; I probably won't make it again.
Date published: 2007-11-04
Rated 3 out of 5 by from I baked this cookie several minutes longer than the recipe said but they still weren't really done. I baked this cookie several minutes longer than the recipe said but they still weren't really done. The next day rebaked them and then they were delicious. I don't know what test to use to determine when they should come out of the oven. The toothpick test isn't right for them. I'll experiment until I know.
Date published: 2007-11-06
Rated 5 out of 5 by from I have made this recipe twice, both times for Christmas. I have made this recipe twice, both times for Christmas. The recipe recommendations I would make are, use parchment paper on your cookie sheets because the dough is very sticky, roll the dough into logs between the palms of your hand in the air not on a counter top (if you do it on the counter top you will need to use flour and too much flour will make the cookies dry), you will need more nuts and jam than the recipe calls for, the dough itself is not supposed to be sweet so if you are looking for a sweeter cookie make the depression for the jelly deeper and add more, the cream cheese makes the cookie moist and flavorful they won't dry out unless you over bake them, I use a spatuala to lift up the log to see if the underneath is slightly golden that is when they are fully baked, also use your finger to make the depression the spoon does not work!!! I have had great results with this recipe and everyone loves the cookies and asks me for the recipe. If you know what you are doing you sho
Date published: 2008-12-24
Rated 1 out of 5 by from The picture looked good so I decided to try it. The picture looked good so I decided to try it. It was the worst cookie I've ever tasted. The dough tasted undercooked, even though it golden and definitely cooked, and there was little taste. I even used more preserves than suggested! Didn't help! I would not recommend this recipe.
Date published: 2008-01-16
Rated 4 out of 5 by from A few techniques I used made it easier: chilled the dough in the frig approx 1 hr (this enabled... A few techniques I used made it easier: chilled the dough in the frig approx 1 hr (this enabled better forming of the 'logs'; m'waved the seedless preserves to liquify, which made it easier to put it in the channels; and sprinkled the chopped walnuts AFTER putting in the preserves.
Date published: 2007-11-01
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