Fancy Jam Dots

This is a variation of the spritz cookie dough. Using a cookie press, you can have beautiful jam cookies that would put most bakeries to shame. No cookie press, you can use a pastry bag and star tip and pipe a circle shape. Don’t want to do that, then form 1 inch dough balls and press an indentation with your thumb or the ½ teaspoon measuring spoon — you just can’t call them “Fancy” ;o) Remember, you can freeze the formed shapes and bake as needed.

Fancy Jam Dots

This is a variation of the spritz cookie dough. Using a cookie press, you can have beautiful jam cookies that would put most bakeries to shame. No cookie press, you can use a pastry bag and star tip and pipe a circle shape. Don’t want to do that, then form 1 inch dough balls and press an indentation with your thumb or the ½ teaspoon measuring spoon — you just can’t call them “Fancy” ;o) Remember, you can freeze the formed shapes and bake as needed.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Servings: 82 cookie

Course: Bars & Cookies, Desserts

Calories: 34.6

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 c Wheat Starch
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/4 tsp Baking Powder
• 1/2 units Vanilla Pudding, Instant, dry mix only
• 1 tsp Lemon Peel (zest), fresh
• 1 units Large Egg Yolk
• 1 TBSP Whipping Cream
• 1 TBSP Lemon Juice
• 1 tsp Vanilla Extract
• 12 TBSP Butter, regular or unsalted softened
• 1/2 c Sugar, White Granulated
• 1/4 c Raspberry Jam

Method

 

1. Heat oven to 375 degrees. In a medium bowl, whisk starch, gum, salt, baking powder, pudding and lemon zest; set aside. In a small bowl, beat yolk, cream, lemon juice and vanilla with fork until combined; set aside.
2. In standing mixer, cream butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, add starch mixture until the dough is formed, about 1 to 2 minutes.
3. Following the instructions on your cookie press, fill with dough. Using a cookie disk that has a center (ie: flower), press cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Using your finger, a wine cork or ½ teaspoon measuring spoon, make an indentation in the center to create a well for the jam.
4. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. (If you made thumbprints, the cookie might need an additional 2 minutes since they are thicker). While the cookies are warm, press center down again so that there is a nice well for the jam.
5. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack.
6. Add ¼ teaspoon jam to the center of each cookie and allow to cool to room temperature.

Nutrition

Serving: 1gCalories: 34.6kcalProtein: 0.062gPhe: 2.7mgPKU Exchanges: 0.18exch

Notes

TIP: To lower the phe content, replace the egg yolk with an additional tablespoon of heavy cream.

Tried this recipe?

Let us know how it was!