Plum Jam Cookies

Rating: 3.88 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Any flavor of jam can be used in these festive holiday sandwich cookies.

By Carol
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F( 190 degrees C).

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  • In a large bowl, cream together the butter and brown sugar. Beat in the egg and water. Sift together the flour, baking powder, and salt; stir into the butter mixture until well blended.

  • On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with a 2 inch round cookie cutter. Put half of the cookies onto a cookie sheet and spread 1/2 of a teaspoon of plum jam in the center of each one. With a thimble, or small cookie cutter , cut the center out of the remaining cookies. Place these on top of the jam topped cookies to make sandwiches. Press together. Bake cookies for 10 minutes then remove to a rack to cool.

Nutrition Facts

Per Serving:
197.1 calories; 2 g protein; 30.2 g carbohydrates; 27.8 mg cholesterol; 132.3 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

laura2979@icloud.com
Rating: 5 stars
12/16/2008
I followed the recipe exactly except I added a tbsp of Vanilla extract to the mixture. These were delicious and soft! I used plum butter and raspberry jam then sprinkled with white sugar on top. These take some time to make and the dough does not need to be refrigerated. Will definitely make them again when I have about 1.5-2 hours to spare!:) Read More
Helpful
(7)

Most helpful critical review

fondukes
Rating: 2 stars
06/05/2008
maybe I did something wrong but these were tasteless dry and hard even though I pulled them as soon as they were getting brown around the edges. The other problem I had was the dough was way to soft to roll out. Maybe the dough should be refrigerated a little while before rolling out? or again maybe it was just me... Read More
Helpful
(3)
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
laura2979@icloud.com
Rating: 5 stars
12/16/2008
I followed the recipe exactly except I added a tbsp of Vanilla extract to the mixture. These were delicious and soft! I used plum butter and raspberry jam then sprinkled with white sugar on top. These take some time to make and the dough does not need to be refrigerated. Will definitely make them again when I have about 1.5-2 hours to spare!:) Read More
Helpful
(7)
laura2979@icloud.com
Rating: 5 stars
12/16/2008
I followed the recipe exactly except I added a tbsp of Vanilla extract to the mixture. These were delicious and soft! I used plum butter and raspberry jam then sprinkled with white sugar on top. These take some time to make and the dough does not need to be refrigerated. Will definitely make them again when I have about 1.5-2 hours to spare!:) Read More
Helpful
(7)
SRLENDON
Rating: 4 stars
12/29/2003
I used blackberry jam because that's what I had available. The boys really liked these cookies and they weren't hard to make. They look neat too. They do take some time though. Read More
Helpful
(6)
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SEGER
Rating: 4 stars
12/29/2003
Very good -cookies stayed soft - a big hit at a cookie exchange party! Read More
Helpful
(5)
fondukes
Rating: 2 stars
06/05/2008
maybe I did something wrong but these were tasteless dry and hard even though I pulled them as soon as they were getting brown around the edges. The other problem I had was the dough was way to soft to roll out. Maybe the dough should be refrigerated a little while before rolling out? or again maybe it was just me... Read More
Helpful
(3)
Jessika393
Rating: 5 stars
12/27/2007
I used cut and bake sugar cookie mix with this but they spread out too much! But the taste was Yummy! Read More
Helpful
(2)
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lutzflcat
Rating: 3 stars
01/03/2018
1.3.17 I chilled the cookie dough before rolling out and would recommend you do the same keeping the dough refrigerated between batches. Also roll and cut quickly as this dough becomes very soft very fast. By the time I rolled out the dough and cut the cookies it was difficult to even get them onto the cookie sheet without sticking to the board and falling apart. And the dough was so soft by the time the cookie sheet went into the oven that they spread out when baked. Admittedly I m not a dedicated baker but I have to wonder if there should be more flour or less butter??? Because of what s just been mentioned I only baked six cookies at a time and the dough and board was well floured...took too long and I don t like that either. The texture of the cookie was fine but other than the plum fruit they had very little flavor. Do yourself a favor and at a minimum add some vanilla or almond extract to the cookie dough. They were OK and will be eaten but I won t be making this recipe again just too many issues. Read More
jendo
Rating: 4 stars
12/12/2013
I made this recipe with homemade plum preserves and they came out okay. They were pretty but the cookie was a little dry and crumbly. I think next time I will use a different sugar cookie recipe. Read More
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