Jubilees

Jubilees

"Use jams or jellies of different flavors to fill these chewy cookies."
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Ingredients

servings 179 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
  4. Bake for 15 to 20 minutes in the preheated oven, or until firm.

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Reviews

Read all reviews 7
  1. 11 Ratings

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Most helpful positive review

We have rewriten this recipe to clarify problems noted by reviews and other users.

Most helpful critical review

Good, not-too-sweet cookie. But if you make the dough balls 1" and use a teaspoon full of jelly, you end up with cookies with holes in them edged with jelly. Make the dough balls 1 1/2" in dia...

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Most positive
Least positive
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We have rewriten this recipe to clarify problems noted by reviews and other users.

Good, not-too-sweet cookie. But if you make the dough balls 1" and use a teaspoon full of jelly, you end up with cookies with holes in them edged with jelly. Make the dough balls 1 1/2" in dia...

I made these for the first time during the holidays with raspberry jam... everyone loved them!!! A word of advice... keep the dough in the fridge between batches otherwise it will be too soft t...

My mom used to make these for christmas, so I decided to make them this year, and with the low cookie yield, quadrupled the recipie, without taking into consideration that they take more work th...

Well balanced recipe. If you're in a hurry, this does well in a microwave also. Cook on full power for 2-3 mins on an ungreased microwave-safe plate

I have to agree with the previous rating ~ I carefully went through each step and found the cookies to spread out much too wide on the cookie sheet. They didn't look like the jam thumbprints I ...

These cookies were not quite what I was expecting. They spread on the pan to become much larger than any other thumbprint cookies I've tried. They did taste good, but did not have the presenta...

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