Recipe by CAROL GUTT
"For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite."
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dark corn syrup
1 1/4 cups
finely chopped walnuts
any flavor fruit jam
I have a question: wouldn't the jam simply fall out of the indentation in the cooky when you put the cookies in the jar? Wouldn't it be better if you cooked the jam in the cooky?
While these tasted good, they spread everywhere for me. I added jam before baking on most of them, the ones I indented and baked without had no indentation left once baked. Maybe they needed more flour in the recipe. I also baked some without rolling in the nuts. They spread almost completely flat. I think it could also use some vanilla in the dough. I like the almond shortbread thumbprints better. Thanks anyway!
These are excellent. I made a batch for my choir and they were devoured within minutes. The recipe made about two dozen. There was no opportunity for the jam to fall out because the cookies never made it into a cookie jar. Also, the jam dries out a little and adheres to the cookie as it cools. I'd like to give this four and a HALF stars.
these didn't come out like I thought they would. maybe I did something wrong
* Percent Daily Values are based on a 2,000 calorie diet.
Swedish Jam Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 131
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