Jam filled wells sprinkled with confectioners' sugar.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

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  • Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.

  • Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.

  • Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

224 calories; 2.3 g protein; 30.2 g carbohydrates; 37.4 mg cholesterol; 107.1 mg sodium. Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2011
I've made these several times. I turn them into peanut butter and jelly cookies by subbing half of the butter for peanut butter and I use blackberry or boysenberry jelly. They are the best! Read More
(77)

Most helpful critical review

Rating: 1 stars
06/30/2010
I've been cooking cookies for years and this one is lacking. The dough was bland and tasteless so I had to add more sugar. Not to mention cookies baked flate instead of rising! The only way I would cook this again would be to completly change the ingrediants. Read More
(4)
168 Ratings
  • 5 star values: 128
  • 4 star values: 32
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/21/2011
I've made these several times. I turn them into peanut butter and jelly cookies by subbing half of the butter for peanut butter and I use blackberry or boysenberry jelly. They are the best! Read More
(77)
Rating: 5 stars
01/21/2011
I've made these several times. I turn them into peanut butter and jelly cookies by subbing half of the butter for peanut butter and I use blackberry or boysenberry jelly. They are the best! Read More
(77)
Rating: 5 stars
12/08/2007
What a great cookie and so easy. I flattened them with a glass dipped in sugar then made the smaller indentation for the jelly in the center.When they were cooled and sprinkled with powdered sugar they looked and tasted just like a bakery cookie if not better. Read More
(35)
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Rating: 5 stars
12/02/2010
Got it right the second time. Preserves worked better than jelly-the jelly was too thin and ran out of center. And parchment paper, not greased, worked better for us than a greased cookie sheet. They are Delicious! TY for sharing! Read More
(27)
Rating: 4 stars
09/09/2009
i rolled out the mix into 1 inch balls and flattened them using a water bottle cap dipped in sugar to keep the mix from sticking to the cap. the shape was perfect and simultaneously flattened out the cookie while making a pit for the jelly. i used a blackberry/blueberry/raspberry combination preserve and orange marmalade. The orange marmalade ones were the best! which surprised me. i also did not use powdered sugar and they were fine. very yummy cookies. only thing is that they lacked a little bit of umph which i am not sure what since i am not a great cook/baker. Read More
(24)
Rating: 5 stars
03/11/2007
My daughter made these for a Christmas Party and they disappeared in minutes. What we did was fill them with other preserves also; guava is excellent. So easy to make and they have that expensive bakery look and taste. Thank you!! Read More
(23)
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Rating: 5 stars
08/26/2003
these cookies are definitely underrated they're the best! i've tried it with guava preserves peach preseves and stawberry preserves and they've all come out wonderfully.: ) Read More
(20)
Rating: 5 stars
12/07/2010
The ingredients are simple enough that you could make these for a last minute treat. You do not need to grease the cookie sheet as these have enough butter in them to not stick to the pan. I used a round teaspoon dipped in sugar to depress the centers with before filling with the jam. These come out perfectly when baked on an airbake sheet. They tend to get too brown on the bottom if you use a regular cookie sheet. It took a while to get the bake time right but once I did oh WOW! Wonderfully buttery cookies! I made 2 batches one with seedless boysenberry preserves the other with homemade apricot jam. I preferred the apricot and these got rave reviews at Bunco! I'm making more today! Read More
(18)
Rating: 5 stars
12/23/2010
I made these for my family and friends for xmas they loved them. the only change i made was to drizzle a little melted chocolate over the top. I will be making these every year Read More
(13)
Rating: 4 stars
02/17/2008
Good taste for some reason they really flattened out on me and broke easily. But the taste was really nice. Read More
(12)
Rating: 1 stars
06/30/2010
I've been cooking cookies for years and this one is lacking. The dough was bland and tasteless so I had to add more sugar. Not to mention cookies baked flate instead of rising! The only way I would cook this again would be to completly change the ingrediants. Read More
(4)