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Jam-Filled Crater Cookies
Jam-filled crater cookies are a cousin to the thumbprint cookies. They are called crater cookies as the indentation in them is much larger than for thumbprint. This is a tender, melt in your mouth cookie that dances on your tongue.
This cookie is one that my daughter has asked me to make year after year. I actually had bought some commercially prepared ones similar to these when she was a young girl. She liked them so much that I decided to see if I could come up with a recipe and make my own.
I used an old butter recipe my Momma had used when I was a young girl and just squished them a little in the middle and added the jam. The first batch was a mess because I put too much jam in them and it overflowed like a volcano all over the cookie sheet. I learned to put jam on sparingly.
These are a quick cookie really. The 45 minutes includes 30 minutes of chilling time in the refrigerator.
My family is not big on things with nuts so I only made two with nuts. They are yummy without the nuts.
Helpful suggestion from a fellow writer on HubPages
Drbj asked if it would be ok to substitute chocolate for the jam.
Absolutely, If you do, use melted chocolate or chocolate that has been softened. You do not want something that will take a long time to melt as your cookies will burn before the chocolate is soft.
Choices for filling in addition to jam and chocolate---
- lemon curd
- raisin filling
- date filling
- softened peanut butter chips, butterscotch chips, white chocolate ships
Easy Quick Jam Cookies
“Jam on a winter..." day......" was like tasting summer. ”
Jam on a cookie...like spring and summer!!!— Sandra Dallas
Sugar and butter creamed
Egg Added to Creamed Mixture
- 2 sticks butter, softened, not melted
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 cups flour, unbleached, unbromated
- 1 cup pecans, chopped (optional)
- 1/2 cup jam, your favorite
Jam Print Cookie with Cream Cheese ...Yum
Flour Added to Creamed Mixture
Dough Formed into a Ball
- Blend butter and sugar till creamy.
- Separate the eggs. Save the white to use to dip the cookie rounds into if you decide to use nuts; it is the agent that acts as glue to hold cookies on the cookie round. Add egg yolks to sugar and butter mixture. Blend well.
- Add flour and mix well. I mix briefly with a spoonula and then used my hands to gather all bits together to form one large ball of dough.
- Chill for 30 minutes.
- Form dough into cookie rounds about one inch in diameter. Dip in egg white that has been mixed to a light froth. Roll in nuts. Press down making a generous crater.
- Place on parchment paper on cookie sheet or use foil on cookie pan. Bake for about 14 minutes.
- Allow a few minutes of cooling time before removing to a wire rack for the remainder of the cooling process.
Two Cookies Rolled in Nuts
Two Cookies That Were Rolled in Nuts
|Serving size: 1 cookie|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 3 g||15%|
|Carbohydrates 9 g||3%|
|Sugar 3 g|
|Fiber 1 g||4%|
|Protein 2 g||4%|
|Cholesterol 16 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2012 Patricia Scott