Strawberry Jam Cookies

Strawberry Jam Cookies


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Sweeten up anyones day with these strawberry jam cookies! Stick them in your child's lunchbox, enjoy as a snack at work, or serve them as dessert after dinner for everyone to enjoy.

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Time needed

35 min preparation + 10-15 min cooking

Serving Size / Yield

10-15 servings


  • 1¼ cups butter, unsalted and softened
  • 2/3 cups sugar
  • 2 cups flour, sifted
  • 1¼ cups ground almonds
  • 1/8 teaspoon ground cinnamon
  • 6 tablespoons strawberry jam
  • ½ cup powdered sugar

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In a medium bowl, beat together the butter and sugar until fluffy. Mix in ½ cup of flour, almonds and cinnamon, mix until well blended. Stir in the remaining flour ½ cup at a time and continue mixing until dough forms. Shape the dough into a ball and divide into 2, wrap in wax paper and refrigerate for 1 hour. Preheat the oven to 325°F and line a baking sheet with parchment paper. On a floured surface, roll out one of the dough balls to about 1/8 inch thickness and with a cookie cutter (any shape), cut out as many shapes as you can. Repeat with the leftover dough. Arrange the cookies on a greased baking sheet, leaving a 1-inch space between them and refrigerate while working with the remainder of dough. Repeat the process with the other ball of dough, this time cutting a ½ inch circle in the middle for the jam to go into. Bake the cookies in the oven for 10-15 minutes and cool for 20 minutes. Spread a thin coating of jam onto each cookie (without the holes). Place the cookies with the holes in the middle on top of the solid cookies with jam. Fill each cookie hole with jam and top with powdered sugar.

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