Austrian Jam Cookies

I was craving cookies, so I found this recipe on the website.  As always I made a few minor changes to the recipe.  The cookies turned out very well; they weren’t overly sweet and they were nice and soft.  The black raspberry preserve that I used gave a delightful and sweet flavour to the cookies.  It makes a small batch of cookies, so if you want more than 15-16 cookies you should double the recipe.

These cookies are traditionally Christmas cookies, but I think they are delicious for any time of the year.


  • 1/2 cup butter, at room temperature
  • 1/2 cup organic sugar
  • tiny pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 1/2 cups organic all-purpose flour
  • 2/3 cup chopped almonds (I didn’t add these, but you can, if you like almonds)
  • 1/4 cup raspberry jam (I used a Seedless black raspberry preserve from Abbott Farms, but you can use any jam.)


  1. In a medium bowl, cream together the butter and sugar. Add the vanilla, tiny pinch of salt and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
  2. Preheat oven to 325 degrees F.  Grease cookie sheets.
  3. Measure out the dough with a small spoon, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart.  (I didn’t use almonds here, but if you like almonds add them.)
  4. With a finger, make an indention in each cookie and fill the indention up with jam using a teaspoon.
  5. Bake in the preheated oven for 12-15 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
  6. This recipe makes about 16 small cookies, so double it, if you want more.

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