Butter Cookies/ Jam Cookies

Call them what you want, but these are oh so lovely! These are the quintessential everyday biscuits/cookies (Depending on which side of the pond you stay). I remember Amma making us her version of the butter cookies, when we were in school. All shapes and sizes; melt in your mouth, simple home made biscuits. I'll reserve that for another day.

This post had been in my drafts for a while now. When I came across it in Ria's blog (Ria's collection), I made it immediately. I have made this over 20 times now and is equally loved by everyone. I always make this to send to my nephew and he loves it. He too prefers it sans the jam, though he is a 'jam person' (He loves his chapathis with jam too)

A few people have found it a tad bit less sweet for their liking; you could put on a small layer of jam then I suppose. I don't like to put jam on personally. I feel it masks the taste of the base cookie/ biscuit. These are ever so simple and tastes yum and fresh. Ria loves it with her jam I understand.


Butter Cookies/ Jam Cookies
What you need

1 cup butter, softened

½ cup sifted powdered sugar
2 ½ cup all purpose flour
1 tsp vanilla extract
½ cup raspberry/strawberry/mixed fruit preserve


Here's How

• Beat butter at medium speed of an electric mixer until creamy; gradually add powdered sugar, beating until light & fluffy. Add flour and vanilla, mixing well. Shape dough into a ball.
• Roll out the dough and cut out rounds, equal in nos. (You need 2 types: one solid round, another round with a smaller round in the centre i.e.; doughnut shaped); I did mostly solid round
• Pierce solid cookies with a fork. Bake at 300 deg for 20 mins on ungreased cookie sheets. Bake till very lightly browned.
• Spread jam just before serving & sandwich one solid cookie with the doughnut shaped cookie
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 Recipe Source: Ria's Collection 

(riascollection.blogspot.in)