These seem to be the cookies of people’s childhoods. Whether out of the packet or made my mum, people remember these.
They also seem to go by a few names, like Jam drops or Jam cookies. That’s OK. Call them what you like, they’re lovely buttery shortbread cookies,with a soft jam centre.
I’d been meaning to make these for awhile but had it in my head that they’d be tricky. They’re not. Make the dough. Roll balls. Poke the top with the handle of a wooden spoon.
And my best tip in the whole wide world – use an icing bag (preferably a disposable one) to fill them up with jam. Bake. Eat.
I also think these would be great at Christmas time with green and red candied cherries in them, or some sort of red and green jam combo. Grape? What jam is green?
I’ll find something. I have faith.
Ingredients
225 grams (1 cup) unsalted butter, room temperature
1 cup sugar
1 egg plus 1 egg yolk, room temperature
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
3/4 teaspoon salt
1/2 cup almond meal
1/3 cup of good jam
Method
- Preheat oven to 180 C (350 F) degrees, and line a cookie sheet with baking paper.
- Cream butter and sugar until smooth. Add the egg, egg yolk, and vanilla one at a time, mix until incorporated.
- Combine flour, salt and almond meal in a separate bowl and whisk until uniform. Slowly add flour mixture to the butter. Mix until dough is coming together nicely and not sticking to the bowl.
- (optional instruction I did not follow: knead a few times and chill dough 1 hour.)
- Roll dough into 1 inch balls. Place on prepared cookie sheet 2 inches apart. Make an indentation in the centre of each ball with your thumb or the handle of a wooden spoon.
- Fill each cookie with a generous 1/4 teaspoon of jam. To do this I placed my jam in a piping bag with a large nozzle, and piped it in the cookies.
- Fill them as much as you can, as when the cookies cool, the jam tends to sink.
- Bake until edges are golden brown, about 10-12 minutes. Remove from oven and allow cookies to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.
Quantity: 3 dozen. That’s 36 nummie cookies.
Healthy? 110 calories a cookie.
Storage: In a cookie tin. Mine lasted a few weeks and were still fresh and lovely.
Source: Stonewall kitchen.
These do look lovely! And I remember eating these as a kid too. Always at the holidays! 🙂
Maybe one for Miss A? 🙂
we totally make these at christmastime every. single. year! i love the piping tip- will have to remember that. 🙂
Oh cool! Do you just make the red filling or do you make some green?
My grandma made something like these.. yours are so pretty and perfectly uniform! Just the right size to pop the whole thing in at once!
Yep, and there as a fair bit of that that went on! 🙂
I am in love with your blog my friend, these cookies are just the iceberg I am sure – and they look perfect 😀
Cheers
Choc Chip Uru
Thanks! Glad to have such a fellow cookie lover around!
I love the icing bag idea! It would save heaps of time. We have always loved these treats. Love your blog.
Disposable icing bags are a savour, for sure.
I love how beautifully fat and round these are!! YUM!!
They look absolutely adorable. I bet it would taste great with guava jam. I’m going to use your recipe and make a vegan version of it …
How fabulous – you must let me know how the vegan version goes!
These have a very cool, unique look! Good job!
Mint jelly is green but that doesn’t sound too good. These look yummy. Would love a little stack of those right now with some tea.
Yes, my family was suggesting mint when I asked them this too… then also thought better of it. I think candied cherries are the way to go.
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