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Austrian Jam Cookies
SUBMITTED BY:
Carol
PHOTO BY:
kuratenko
"This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection."
RECIPE RATING:
Read Reviews
(36)
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Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam
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DIRECTIONS
In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
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REVIEWS
Reviewed on Dec. 16, 2003 by RREASONS
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RREASONS
Dec. 16, 2003
One batch of these cookies and my husband was hovering in the kitchen eating them before I could get them off the cookie sheet!! A couple of tips about the dough -- let it warm up a little more and it should not be so crumbly. When you cream together the sugar, butter and egg yolk, it has to be creamy or it will be crumbly (as with any recipe). If it is still too crumbly, put a small bowl of milk out while you roll, dip your fingers in the milk and roll the balls. That will moisten it a bit. KUDOS on this recipe -- I'm off to make a few hundred more -- while my husband is at work!!
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16 users found this review helpful
One batch of these cookies and my husband was hovering in the kitchen eating them before I...
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Reviewed on Dec. 14, 2004 by MESSY COOK
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MESSY COOK
Dec. 14, 2004
My grandmother made a cookie just like this when I was a child only she rolled them in chopped walnuts, so I did the same. After reading about other people's trouble with the dough, I was apprehensive. But, if you really cream the butter and sugar and egg until it becomes light and you add the flour mixture slowly, maybe 13 cup at a time waiting until it is integrated, the dough comes out much smoother and easier to work with. Thanks for the memories.
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3 users found this review helpful
My grandmother made a cookie just like this when I was a child only she rolled them in chopped...
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Reviewed on Dec. 9, 2003 by TRA220
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TRA220
Dec. 9, 2003
I was so excited to find this recipe. I lost my family's original recipe when we were moving. It is perfect and the cookies taste just like the recipe we used to have. The only complaint I have is, they were all gone in a few days! Thank you Carol, you saved our Christmas!
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3 users found this review helpful
I was so excited to find this recipe. I lost my family's original recipe when we were moving....
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Reviewed on Dec. 9, 2002 by VENUSPCT
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VENUSPCT
Dec. 9, 2002
Loved these, made them for christmas last year and will do so again this year. I'm a sucker for cookies with jam in them.
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3 users found this review helpful
Loved these, made them for christmas last year and will do so again this year. I'm a sucker...
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Reviewed on Nov. 26, 2002 by
Udo
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Udo
Nov. 26, 2002
I found the dough to be very hard but that was excellent for rolling into the chopped almonds as well as for it keeping its shape when baking. I really like these cookies (as did about 20 others) and they will be a part of our christmas baking for years to come!
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3 users found this review helpful
I found the dough to be very hard but that was excellent for rolling into the chopped almonds...
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Reviewed on Dec. 11, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 11, 2007
One of my favorite cookie recipes. I didn't have any trouble with the dough, but like another reviewer suggested, I did beat my butter and sugar until light and fluffy. I also decided to add lemon juice and the zest to the dough which gave the cookie a wonderful light lemony flavor. Thank you!
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2 users found this review helpful
One of my favorite cookie recipes. I didn't have any trouble with the dough, but like another...
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Reviewed on Nov. 13, 2006 by
kuratenko
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kuratenko
Nov. 13, 2006
Good cookies and look very pretty. I suggest you read reviewers' comments in the past carefully before trying out this recipe, especially the tips about how to manage this rather crumbly dough (creaming the dough until fluffy, and if necessary, dip your fingers in milk while shaping). I had quite a hard time shaping the dough because it was quite dry, but the dryness is necessary for the light texture of this cookie. Also, make individual cookie size as small as possible and round (do not flatten it) before baking, because they loosen flat a bit while baking. I will make them again for this Thanksgiving.
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2 users found this review helpful
Good cookies and look very pretty. I suggest you read reviewers' comments in the past...
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Reviewed on Dec. 9, 2003 by KIDS2CUTE
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KIDS2CUTE
Dec. 9, 2003
This is a wonderful recipe! These make cookies that are both very pretty and very tasty. Thank you for sharing your Mother's recipe with us.
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2 users found this review helpful
This is a wonderful recipe! These make cookies that are both very pretty and very tasty. ...
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Reviewed on Aug. 31, 2003 by JLYNNPARKER
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JLYNNPARKER
Aug. 31, 2003
The dough is crumbly to work with, but once it warms up in your hands it is fine. I am also crazy for jam cookies and this was my first time to bake them. They did take longer than 20 min. to bake in my oven. They look and taste great!
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2 users found this review helpful
The dough is crumbly to work with, but once it warms up in your hands it is fine. I am also...
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Reviewed on Dec. 23, 2002 by
RACHEL V.
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RACHEL V.
Dec. 23, 2002
These cookies are yummy. I didn't find the dough that hard to work with, just a little crumbly. Good way to use up jam.
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2 users found this review helpful
These cookies are yummy. I didn't find the dough that hard to work with, just a little...
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