Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 84
Calories from Fat 24 (28%)
Amount Per Serving %DIV
Total Fat 2.6g 4%
Saturated Fat 1g 5%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 21.9mg 7%
Sodium 111.5mg 5%
Potassium 16.4mg 0%
Total Carbohydrate 12.9g 4%
Dietary Fiber 0.8g 3%
Sugars 2.3g
Protein 2.4g 5%

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Recipe Description
The most popular of the Melting Pot Memories cookies I brought to Rochester for Katya's Bat Mitzvah weekend. Aunt Sally's Jam Cookies are now my signature "Grandma" cookie, just ask Jason and Lauren! My daughter-in-law Shelly tells me that Jason once selected a commercial jam cookie from a snack machine. She was surprised, because Jason is not a big sweets eater. He took one bite and gave it back to her, saying, "I thought these were going to be like Grandma Judy's."
Prep time
25 min
Cook time
16 min
Ready In
41 min


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  unsalted butter, at room temperature
8 Tablespoon(T)  margarine, at room temperature
1/2 Cup(c)  solid vegetable shortening
1 1/4 Cup(c)  sugar
1 Pinch(pn)  salt
4   egg yolks, at room temperature
4 Cup(c)  all purpose flour
1 Cup(c)  strawberry jam (or any flavor)


Preheat the oven to 350°F. Line several baking sheets with parchment paper. Cream the butter, margarine, shortening, sugar and salt with an electric mixer on medium speed, scraping the bowl several times, until smooth and creamy, about 1 1/2 minutes. Add the egg yolks and beat until combined, about 1 minute more. Reduce the speed to low and blend in the flour just until incorporated. Roll balls of dough about 1 inch in diameter and place them 1 1/2 inches apart on the prepared baking sheets. Make a firm indentation in the middle of each ball with your thumb or index finger, and fill it with jam. Bake, two sheets at a time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, until the cookies are just starting to brown at the edges, about 12 to 16 minutes. Let the cookies cool on the baking sheets set on wire racks until they can be easily lifted, about 1 minute. Then transfer them to the rack to cool completely. Repeat the process with the remaining dough and jam.

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