Jam Filled Christmas Tree Sugar Cookies
Christmas is upon us and I wanted to get more of my Christmas recipes up for you in time to enjoy for the holiday season.In my family and circle of friends, it’s always been a tradition to share our special foods at Christmas time. As the holidays roll near, our mouths start watering thinking of some of the treats we have come to expect from our friends this time of year! I think this Jam Filled Christmas Tree Sugar Cookies recipe could make a good contender for this holiday tradition!
After the main recipe, I’ll post my time saver version of the same recipe.
Some notes on this recipe. Obviously, you don’t have to use Christmas tree shapes and this opens you up to being able to serve them any time of year. Instead of cutting out a Christmas tree shape on the top layer, you could also use a straw to cut small round holes that will resemble Christmas tree ornaments when the jam oozes out. I think it would be fun to experiment with a snowflake version of this cookie!
You can use jams of your choice. We used strawberry and apricot jam. Raspberry, blackberry and other jams are just as good. Check back with us. We are testing a recipe for homemade cranberry date jam and we’ll post it as soon as it’s perfected.
The other is on rolling out the cookie dough. These are essentially sandwich cookies and if the dough is too thick they just aren’t as good! Roll your dough out to 1/16th of an inch thick. It’s also important to keep the dough thickness consistent (which is hard to do) so the layers look pretty when assembled. I found a great rolling pin on Amazon with rings on the side that allow me to adjust the thickness to roll out the dough. It makes it a lot easier.
My apologies, I should have started getting these Christmas food recipes up months ago so you would have more time to look them over.
After the main recipe for these Christmas cookies, I have a time saving version of them below!
Easy to make holiday cookies that will delight your entire family.
- 1 cup butter
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
- ¼ cup jam of your choice, think Christmas colors
- 1- 2 teaspoon confectioner’s sugar
- Beat the butter, sugar, baking powder, vanilla, and salt together in a large mixing bowl until creamy.
- Add the egg, and blend into the mix.
- Add the flour and mix until well combined. You’ll probably find it’s easier to use your hands at this point.
- Wrap in plastic wrap and chill for at least one hour.
- Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch.
- Using a Christmas tree cutter that’s 3.5 inches high, cut out the cookie shapes. You should end up with out 50 - 56 Christmas tree shapes.
- Cut smaller Christmas tree shapes out of the centers of half of the cookie shapes. You can use a smaller Christmas tree cookie cutter if you have one, or simply cut out a tree shape with a knife. (This is where you could go with the ornament shapes instead using a straw to punch the holes)
- Place the cookies on baking sheet pans lined with parchment paper.
- Bake at 350 degrees for 8-10 minutes. Cool completely.
- Spread a thin layer of raspberry jam onto the sides of the cookies without holes and then top it with one of the cookies with holes, flat sides together. Press together gently. Repeat with the remaining cookies.
- Dust with confectioner's sugar.
Note: an easy way to get a uniform dusting with the powdered sugar is to spoon some into a small sifter. Then hold it above the cookies and tap the sifter lightly to let small amounts of the sugar fall through.
I’m betting you’ve already guessed my time saving version of this recipe. What you do is instead of mixing the sugar cookie dough yourself, you simply buy a 16.5 or 30 oz tube of sugar cookie dough at the grocery store. Then follow the rest of the directions as above.
Truth is, it probably doesn’t save that much time, but the cleanup is easier and it can be handy if you don’t have all the ingredients on hand, or don’t want to keep large quantities of flour and granulated sugar in the kitchen.
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