Jam Filled Cookies Martha Stewart

"Jamaretti" Cookies Recipe Martha Stewart

WEBMay 20, 2020 · In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture …

Rating: 5/5(191)
1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to 2 parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)

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Jam Filled Cream Cheese Cookies Recipes For Holidays

WEBDec 14, 2020 · Preheat oven to 375℉., with racks in upper and lower thirds. Line baking sheets with parchment paper. Mix the egg yolk with …

1. In a large bowl, using an electric mixer, beat cream cheese, butter and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).
2. Divide dough into 3 portions; flatten each into a disk and wrap with plastic wrap; refrigerate 20 minutes. (To store, wrap in plastic and freeze up to 2 weeks. Thaw until pliable before using.)
3. Preheat oven to 375 degrees F., with racks in upper and lower thirds. Line baking sheets with parchment paper.
4. Mix the egg yolk with 1/2 teaspoon of water. Work with 1 disk of dough at a time, and roll out the dough on a floured surface to 1/8-inch thickness. With a 2-inch star cookie cutter, cut out the cookies. Spoon 1/2 teaspoon of jam into the center of each. Shape the cookies by folding the points of the star into the center. Brush each cookie with egg wash and use a toothpick to press several times into the center of the cookie to secure the middle. Don't bake the cookies with toothpicks in the middle. Sprinkle chunky white sugar on top. Arrange the cookies 2 inches apart, on two parchment-lined baking sheets and refrigerate the assembled cookies for 20 minutes (re-roll the scraps and needed, and repeat with the remaining disks of dough).

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