{"id":1084,"date":"2017-12-08T00:36:38","date_gmt":"2017-12-08T00:36:38","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=1084"},"modified":"2018-12-14T23:52:28","modified_gmt":"2018-12-14T23:52:28","slug":"jam-filled-cut-cookies","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/jam-filled-cut-cookies\/","title":{"rendered":"Jam Filled Cut-Out Cookies"},"content":{"rendered":"

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Star-shaped cookies filled with raspberry jam are the perfect treat to sweeten up the festive season. They make a delightful addition to any cookie tray or for a cookie exchange. This will be the cookie that everyone reaches for first!<\/p>\n

Jewel-like raspberry jam is sandwiched between two moist and chewy vanilla-scented buttery cookies. A sprinkle of icing sugar makes the cookies even prettier adding a little glitter and more sweetness.<\/p>\n

These cut-out cookies have been a Christmas tradition in our family for a really long time. They\u2019re always included in the cookie loot bags that family and guests take home after our Christmas gathering. When my daughters come home for Christmas they immediately look for these cookies. Somehow they quickly disappear well before Christmas (the cookies disappear not the daughters). This requires us to get out the rolling pin and bake more for our cookie trays and loot bags!<\/p>\n

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While star-shaped cookies are ideal for the Christmas season, these cookies are so versatile you can make many other shapes and use other flavours of jam as well. Think heart-shaped cookies for Valentine\u2019s Day or flower shaped cookies with apricot jam or lemon curd for Easter or springtime. The possibilities are endless!<\/p>\n

The dough can be made ahead and stored in the refrigerator. Take the dough out of the refrigerator for 10 \u2013 15 minutes before rolling in order for it to soften slightly. The dough should be firm but not too hard.<\/p>\n

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Since these are sandwich cookies, you need to cut two equal shapes for each cookie. For half of the shapes cut out a hole in the centre (an apple corer is just the right size for the hole). The cookies with the hole will be the top of the sandwich cookie exposing some of the jam.<\/p>\n

To accent the display of the cookies I like to use the last bit of re-rolled dough to cut out complimenting small shapes. These mini cookies make great little impulsive snacks. The mini shapes bake a little quicker than the large cut-outs so be sure and bake them separately and reduce the baking time slightly. But making mini cookies is totally optional.<\/p>\n

For best results store the cookies in an airtight container for at least 12 – 24 hours before serving. This allows the cookies to soften and you will really notice a difference in the taste and texture by doing this.<\/p>\n

This recipe yields about 26 – 30 filled cookies, plus about 12 mini cookies, all depending on the size of cookie cutter used and the thickness of the rolled dough.<\/p>\n

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Jam Filled Cut-Out Cookies<\/h2>\n\t
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Red raspberry jam sandwiched between two vanilla butter cookies, with a pretty sprinkle of icing sugar on top.<\/p>\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t
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