Granny's Filled Cookies Recipe -
Granny's Filled Cookies Recipe

Granny's Filled Cookies

Recipe by  

"My granny always made these around Christmas. They are the easiest, best tasting cookies around. Be warned, they are addictive."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Mix cream cheese and butter well in large bowl until well blended and creamy.
  2. Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge overnight.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
  5. Bake for 13-15 minutes until brown and the jam starts to bubble hard. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

I was wary of being the first to try this recipe, but I figured I'd take the chance. My problem was that I wasn't sure what these were supposed to look like in the end. I ended up rolling these out as flat as I could and then using an upside-down cup to cut circles so they would all look consistent. Then, after filling with strawberry preserves, I crimped them shut with a fork. The dough seemed a bit crumbly at first but got easier to work with once I started rolling them out a bit. While cooking, some of the jelly seeps out and hardens on the cookie sheet (but can be easily cleaned off with very hot water). In the end, they ended up tasting like mini strawberry pies. They have a nice appearance for giving as gifts.

Most Helpful Critical Review
Oct 02, 2006

These were a pain in the butt to make. The dough was sort of difficult to work with and the filling all bubbled out. but, they did taste alright.


7 Ratings

Dec 01, 2010

We make these cookies every year, at least 10 batches of them. You have to chill the dough, or you will not be able to work with it. Then we make them in the thumbprint style. This is a great recipe for the kids to help with. Fill thumprint with home made preserves, we use raspberry and strawberry. Also, we just bake them until the bottoms are just turning golden, and cool on a wire rack. Very easy made this way, and LOTS of compliments.

Oct 10, 2008

I make a cookie almost exactly like this. The dough is much, much easier to work with if you chill it for an hour or more in the fridge after mixing. Roll it out with a rolling pin on a floured surface, and use a cookie cutter to get the flat rounds.

Nov 12, 2009

Trust me, if you refrigerate the dough overnight the dough is much easier to work with. My hungarian grandmother made these cookies! Very good!

Dec 17, 2010

I wish there was a way to get more filling into these cookies. It's such a small amount of jam, that when the cookies puff during baking, there isn't much filling in comparison. I refrigerated the dough overnight, but needed to let it warm up for quite a while before I could work with it. Like others, I rolled the dough out and cut it with a 3" round cutter. I made some cookies with apricot jam and some with homemade cherry-raspberry jam. I used a little water to help the dough stick to itself and pressed it with the tines of a fork to help seal in the jam. Some still leaked out, but it did help. This is a very tender, flaky cookie. They are best eaten the first day or two. I haven't had the opportunity to try freezing them. I would like to try using a chunkier fruit filling in the future. Tip: If rolling out the dough for cutting, roll between two sheets of waxed paper lightly dusted with flour. This makes the job much simpler!

Nov 09, 2011

Love it! After reading the reviews, I rolled out the dough used a cookie cutter and crimped it shut so the preserve does not seep out. It worked beautifully. These cookies are delicious.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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