Pretty Jam Cookies

These cookies are the prettiest cookies to give and a favourite to eat!  Experiment with cutting different shapes for the top (letters, flowers, circles, snowflakes – any smallish cookie cutter works). I like keeping the little cutouts and baking them up as they are – but, you can also incorporate them back in to the dough.


  • 1/2 cup Butter
  • 2 cups Sugar
  • 2 Eggs
  • 5 cups White Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup raspberry jam, strained
  1. Cream the butter and sugar together until light and fluffy.
  2. Add eggs one by one, mixing well after each addition. Sieve in the flour, baking powder and salt and mix well until a dough forms.
  3. Store the dough in the fridge for 30 minutes.
  4. Roll out the dough on a lightly floured surface and cut out 25 – 30 rounds using a round cookie cutter. Cut smaller shapes out of the center of half of the rounds. Place them all on a parchement lined baking tray.
  5. Bake for 8-10 minutes. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 6 minutes, leave to cool.
  6. When the cookies are done,  remove the tray from oven and allow to cool.
  7. To assemble, sandwich the whole rounds and the cut-out rounds together with prepared jam.
  8. Once the jam is set, dust with icing sugar.

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