Type what you have

Ingredients

• ✓ fruit jam
• all-purpose flour
• cream cheese
• butter

Instructions

1. 1 Mix cream cheese and butter well in large bowl until well blended and creamy.
2. 2 Add in flour slowly, beating well after each addition. Roll dough into 1-inch balls and wrap well in cellophane. Store in fridge, 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (180 degrees C).
4. 4 Roll out dough balls flat and place a 1/2 teaspoon full of the jam in the center. Fold sides over and place on ungreased cookie sheet.
5. 5 Bake until brown and jam starts to bubble hard, 13 to 15 minutes. Cool for 3 minutes and place on cooling rack. Sprinkle with powdered sugar if desired.

By Kim Borris

Ingredients

• ✓ fruit jam
• cookie mix
• white sugar
• butter
• vanilla extract
• egg
• walnut
• egg white

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine Make Ahead Cookie Mix with white sugar, butter, vanilla, and egg.
3. 3 Shape dough into balls. Dip into an egg white. Roll dough in chopped nuts. Press deep hole into center of each ball. Fill hole with 1/4 teaspoon jam. Bake 11-16 minutes.

By Lynn

Ingredients

• ✓ fruit jam
• egg
• butter
• brown sugar
• all-purpose flour
• vanilla extract
• salt
• walnut

Instructions

1. 1 Gather ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Grease two cookie sheets and set aside.
3. 3 Whisk egg white in a small bowl. Place chopped walnuts in another small bowl.
4. 4 Cream butter, brown sugar, and egg yolk in a mixing bowl until light and fluffy, about 2 minutes.
5. 5 Add flour, vanilla, and salt; mix until well combined.
6. 6 Scoop dough into 1 ½-inch balls. Dip in egg white, then roll in walnuts until coated. Place 2 inches apart on the prepared cookie sheets.
7. 7 Bake in the preheated oven until slightly puffed, about 5 minutes.
8. 8 Remove cookies from the oven. Use your thumb or the end of a wooden spoon to gently press an indent in the center of each cookie. Spoon jam into each thumbprint, filling it to the brim.
9. 9 Return cookies to the oven and bake until set, about 8 minutes.
10. 10 Remove from the oven and transfer to wire racks to cool completely.

By C Keith

Ingredients

• ✓ fruit jam
• powdered sugar
• butter
• egg yolk
• vanilla extract
• salt
• almond extract
• all-purpose flour
• white sugar
• powdered sugar
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
2. 2 Mix 1/3 cup powdered sugar and butter together in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
3. 3 Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.
4. 4 Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
5. 5 For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
6. 6 For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
7. 7 Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
8. 8 To make the icing: Place 1 cup powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ fruit jam
• cream cheese
• butter
• shortening
• all-purpose flour

Instructions

1. 1 Place cream cheese in a mixing bowl, and beat til light and fluffy. Add the rest of the ingredients, except for the fruit preserves, and form into a flat disk. Chill overnight.
2. 2 Roll dough out onto a lightly floured board, and cut circles using a medium sized glass.
3. 3 In the center of each circle, add 1/2 teaspoon of preserves; crimp edges tightly together. Natural preserves have a tendency to spill out due to the lower sugar content, but still make a great cookie.
4. 4 Bake at 375 degrees F (190 degrees C) for 15 to 17 minutes.

By Dee

Ingredients

• ✓ fruit jam
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
3. 3 Bake 15 to 20 minutes or until golden brown at the edges.

By G Crandall

Ingredients

• ✓ fruit jam
• shortening
• brown sugar
• egg
• all-purpose flour
• baking powder
• salt
• rolled oat
• water

Instructions

1. 1 Cream together the shortening and sugar and beat in the egg until light.
2. 2 Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.

By Carol

Ingredients

• ✓ fruit jam
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• baking soda
• cornflake

Instructions

1. 1 In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
4. 4 Bake for 15 to 20 minutes in the preheated oven, or until firm.

By Randy Myers

Ingredients

• ✓ fruit jam
• shortening
• peanut butter
• white sugar
• brown sugar
• egg
• all-purpose flour
• baking soda
• baking powder
• salt

Instructions

1. 1 In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
2. 2 Cover and chill for 1 hour.
3. 3 Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.

By Debbie Rowe

Ingredients

• ✓ fruit jam
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• peanut butter
• all-purpose flour
• egg
• milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
2. 2 In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
3. 3 Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

By Michelle

Ingredients

• ✓ fruit jam
• all-purpose flour
• poppy seed
• baking powder
• salt
• butter
• white sugar
• vanilla extract
• whiskey
• almond slice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
3. 3 Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
4. 4 Chill dough in the refrigerator until set, about 10 minutes.
5. 5 Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
6. 6 Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
7. 7 Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.

By Bratz

Ingredients

• ✓ fruit jam
• butter
• white sugar
• dark corn syrup
• egg
• all-purpose flour
• walnut

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. 3 Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.

By Carol Gutt

Ingredients

• ✓ fruit jam
• all-purpose flour
• butter
• egg
• almond
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Sift the flour into a bowl and cut in the butter or margarine. Mix in the sugar and almonds. Using a fork, mix in the egg until dough becomes stiff.
3. 3 Knead dough on a lightly floured surface until smooth. Roll out dough into a thin layer and cut into rounds, 2 inches wide. Re-roll trimmings and cut until you have 20 rounds. Place rounds on cookie sheets.
4. 4 Bake for 12 minutes in the preheated oven, or until light brown. Let cool on the sheet for about 3 minutes, then transfer to wire racks.
5. 5 When biscuits are completely cold, spread half of the rounds with a thin layer of preserves and sandwich together. Dust with confectioners' sugar.

By Cassie

Ingredients

• ✓ fruit jam
• all-purpose flour
• egg yolk
• baking powder
• shortening
• milk
• active dry yeast
• salt
• confectioners' sugar

Instructions

1. 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
4. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.

By Yvonne

Ingredients

• ✓ fruit jam
• butter
• bread
• peanut butter

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Lightly spread butter on one side each bread slice; spread peanut butter on 1 bread slice, unbuttered side, and jam on remaining 1 bread slice, unbuttered side. Press sandwich together to enclose peanut butter and jam, buttered-sides out.
3. 3 Remove and discard crusts; seal all sides using a fork.
4. 4 Air-fry sandwich in the preheated air fryer until golden brown, about 5 minutes, flipping halfway through.

By Annie Campbell

Ingredients

• ✓ fruit jam
• crescent roll dough
• butter
• white sugar
• cinnamon

Instructions

1. 1 Gather the ingredients.
2. 2 Unroll crescent roll dough and press into an 8x12-inch rectangle. Cut in half lengthwise with a pizza cutter, then cut each piece crosswise into 1/2-inch-wide strips.
3. 3 Working in batches, dip strips in melted butter and place in a single layer in the air fryer basket without overcrowding.
4. 4 Cook in the air fryer at 380 degrees F (195 degrees C) until well browned, 4 to 5 minutes per batch.
5. 5 While the doughnut sticks are cooking, stir sugar and cinnamon together in a pie plate or shallow bowl.
6. 6 Remove doughnut sticks from the air fryer and roll in cinnamon-sugar mixture.
7. 7 Serve with jam, Enjoy!

By Allrecipes Member

Ingredients

• ✓ fruit jam
• egg
• peanut butter
• white vinegar
• water

Instructions

1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and separate the yolk from the white.
2. 2 In a small bowl, crumble the egg yolk and whisk together with the peanut butter, jam and vinegar. Add enough warm water to achieve the desired consistency.

By Breana

Ingredients

• ✓ fruit jam
• butter
• cream cheese
• all-purpose flour
• baking powder
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend the butter and cream cheese together. Sift together the flour, 2 tablespoons of sugar and baking powder. Stir the dry ingredients into the creamed mixture. Knead dough by hand for a few turns.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. If dough is too sticky, refrigerate for 1/2 an hour. Cut dough with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the preserves into the center of each circle. Close cookies by folding circles in half and pressing the edges with a fork to seal. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.
4. 4 In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon. Roll cookies in the sugar mixture while they are still warm from the oven.

By Della Benavides

Ingredients

• ✓ fruit jam
• bread
• peanut butter
• egg
• milk
• sugar
• salt
• butter

Instructions

1. 1 Spread four slices of bread with peanut butter and jam. Cover with remaining four slices of bread. Beat together egg, milk, sugar and salt.
2. 2 In a large skillet or frying pan, melt butter over medium heat.
3. 3 Dip each sandwich into the egg mixture to coat it well and allow the excess to drip off. Place sandwiches in pan and cook until golden on both sides. Serve warm.

By Rayna Jordan

Ingredients

• ✓ fruit jam
• all-purpose flour
• baking powder
• salt
• white sugar
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
3. 3 Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

By Eileen Mintz

Ingredients

• ✓ fruit jam
• cream cheese
• butter
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and butter together in a bowl until smooth.
3. 3 Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (180 degrees C).
5. 5 Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 ½-inch squares and place about 1/2 teaspoon of jam or preserves in the center.
6. 6 Overlap opposite corners and pinch together to seal. Place on ungreased baking sheets.
7. 7 Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioners sugar.

By MBMCD

Ingredients

• ✓ fruit jam
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• vegetable oil
• egg
• walnut

Instructions

1. 1 Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. 2 In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. 3 Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
4. 4 Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

By Jenn Hall

Ingredients

• ✓ fruit jam
• milk
• water
• egg
• margarine
• white sugar
• bread flour
• salt
• nutmeg
• active dry yeast
• vegetable oil

Instructions

1. 1 In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
2. 2 Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
3. 3 Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
4. 4 Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
5. 5 Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

By Charlie McHugh