Jam Stuffed Cookies. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Add the confectioners' sugar, lemon zest, and vanilla and beat for another minute on medium speed until smooth. Eggless Jam-filled Thumbprint Cookies are buttery melt-in-your-mouth cookies, filled in the center with your favorite jam, jelly or preserve. These Eggless Jam-filled thumbprint cookies make a delicious combination during tea time with Ginger Tea or Coffee.

If you like this recipe, explore more cookie recipes which you might find interesting Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie. My recipe is made more like a biscuit or cookie dough as opposed to a pastry but either is fine. I like this recipe because the tart shell is super buttery and, while delicate, absolutely melts in your mouth. You can have Jam Stuffed Cookies using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Jam Stuffed Cookies

You need 650 g of Flour.
It's 200 g of Sugar.
It's 400 g of Butter.
You need 2 TBSP of Pure Vanilla Extract.
Prepare 2 Teaspoons of Lemon zest.
It's 1 tsp of salt.
It's 2 of egg yolks.
Prepare 1/2 cup of milk.
You need of Strawberry jam for the fillings.

You can also use a pastry base if you prefer. Cover with the remaining rounds, crimping the edges to seal well. Make a small slit in the top of each cookie. In a large bowl, whisk together flour, baking powder, and salt.

Jam Stuffed Cookies step by step

Cream sugar and butter lightly then add flavour, flour sifted with salt by portion, then egg then flour (3batches) then milk and Mould. Freeze for 4-8hour..
Take off light flour board. Roll with pin and cut with cutter. Indent the centre and Freeze for 10 mins..
And bake for 12-15@180c.
Note inbetween the removal time. Mix up your Strawberry jam for the fillings put in a piping bag take out baking pan, fill up the indentations and bake for 1minute..
Thank you..

In another bowl, beat butter and sugar until pale and fluffy, about. Roll into one-inch balls and place one inch apart on un-greased cookie sheet; With the end of a wooden spoon make a indention in the ball and fill with jam; I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless. Roll stuffed cookie dough ball in sugar and place on baking sheet. Roll out the dough on a well floured surface fairly thin and cut out rounds with a cookie cutter. Transfer to a wire rack to cool.