Lightly spiced, soft cookies with a strawberry jam filling. Mmmmm! These are my favorite of the cookies mom makes every Christmas.

Recipe Summary

prep:
1 hr
cook:
15 mins
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
36
Yield:
3 dozen cookies
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.

    Advertisement
  • Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.

  • Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.

  • Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

Cook's Note:

These spread out a lot while baking. You will only get 6 or 8 on a full-sized cookie sheet. Keep the dough cold between each rolling; it will roll out better.

Nutrition Facts

153 calories; protein 1.7g 3% DV; carbohydrates 23.2g 8% DV; fat 6.2g 10% DV; cholesterol 10.5mg 4% DV; sodium 119.7mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2015
I submitted this recipe - they made an error in the amount of preserves needed. Technically it would be 12 tbsp (or 3/4 cup) but I usually use a liberal tsp so have a full jar on hand! I also wanted to point out I added Before and After photos to show how much these cookies really spread out. Try them they're delicious! Read More
(6)

Most helpful critical review

Rating: 3 stars
04/17/2013
I did not care for the dough (nutmeg) flavour at all in this recipe. It did not seem to suit the filling. I gave it 3 stars because with some changes this could be a really good recipe. Perhaps cinnamon instead of nutmeg? Or an apple type filling instead to better suit the nutmeg? I doubled the batch and only ended up baking 18 cookies after tasting them throwing out the rest. I'm sorry I don't like posting negative reviews:( Read More
(4)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2015
I submitted this recipe - they made an error in the amount of preserves needed. Technically it would be 12 tbsp (or 3/4 cup) but I usually use a liberal tsp so have a full jar on hand! I also wanted to point out I added Before and After photos to show how much these cookies really spread out. Try them they're delicious! Read More
(6)
Rating: 4 stars
03/21/2013
OK I had to say "this recipe was extremely hard to work with..dough needed more flour in order to roll out. Butttt because I love working with dough it was a fun challenge and well worth it. Really good cookies and a great way to use up jam out of the fridge". Hubby loved the cookies and said it is a "must repeat recipe." Finicky but fun. Read More
(5)
Rating: 3 stars
04/17/2013
I did not care for the dough (nutmeg) flavour at all in this recipe. It did not seem to suit the filling. I gave it 3 stars because with some changes this could be a really good recipe. Perhaps cinnamon instead of nutmeg? Or an apple type filling instead to better suit the nutmeg? I doubled the batch and only ended up baking 18 cookies after tasting them throwing out the rest. I'm sorry I don't like posting negative reviews:( Read More
(4)
Advertisement
Rating: 5 stars
11/14/2013
This is the exact same recipe that my mother-in-law used to make. These cookies are absolutely wonderful. This was such a special and beloved recipe that my mother-in-law would not share it outside of the family. (I guess the cat is out of the bag now.) This recipe is perfect as is. No additional flour is needed just a well floured board and delicate handling. Do not substitute cinnamon for the nutmeg. The nutmeg lends a wonderful flavor that compliments the strawberry filling nicely. They do spread a bit. I use probably closer to a 1 1/2 inch round cookie cutter. When first baked these are a little crispy on the edges but if you freeze them in single layers separated by wax paper they are nicely soft when defrosted. Wonderful wonderful recipe!!!!! Read More
(3)
Rating: 5 stars
12/22/2013
My family loves this recipe! It was handed down from my great grandmother and I have been making them for my family for 20 years. It is a little laborious but absolutely worth it. Read More
(2)
Rating: 5 stars
12/13/2016
I just used the cookie dough recipe because I lost the one my mom used every year to fill with mincemeat. It was so good. I buy the jar of mincemeat and add orange zest golden raisins and minced dried apricots until it is a bit drier than the stuff straight from the jar. So Christmas-y! Everyone in the family likes these best of all Christmas cookies. Read More
Advertisement