Jam “Jewel” Cookies

If youre looking for a simple, customizable, crowd-pleasing treat for the holidays, sparkling gem-colored jewel cookies should be on your list! These cookies are a tribute to the beauty of glittering lights during the holiday season, bringing a little cheer and color to the darkest days of the year.

Buttery shortbread bites are wrapped in shiny, colorful foil wrappers and filled with the bright taste of summer fruit preserves. Theyre almost too pretty to eat! And since this recipe yields 40 cookies, its perfect for cookie platters or little goodie bags for friends.

Best of all, these adorable cookies are made with just a handful of pantry staples only seven ingredients! Heres how you can make them:

Ingredients

• 1 cup plus 1 tablespoons salted butter, softened
• 1 cups powdered sugar
• 4 cups all-purpose flour
• teaspoon kosher salt
• 2 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 2 teaspoons vanilla extract
• 1 cup jam or jelly of your choice

Equipment

• Mini muffin tin
• Mini muffin paper liners (preferably multicolored metallic foil)

Directions

Step 1: Begin by creaming the butter in a large bowl using an electric mixer or a stand mixer. Add powdered sugar and beat on low until a crumbly, sandy mixture forms.

Step 2: Gradually add the salt and flour, 1 cup at a time, while mixing on low speed. At this point, the dough might appear very dry and crumbly, but that's fine.

Step 3: Add the eggs, egg yolks, and vanilla extract. Mix initially with the mixer, then finish by kneading with your hands until the dough is smooth, soft, and pliable. Make sure all the flour at the bottom of the bowl is incorporated.

Step 4: Form the dough into a ball and refrigerate it in a covered for about 2 hours. Chilling the dough makes it easier to handle, but if you're short on time, you can skip this step.

Step 5: Preheat the oven to 350F (180C) and adjust the oven racks to the middle positions. Line two mini muffin tins with paper liners.

Step 6: Using a small cookie scoop (about 1 tablespoons), scoop out portions of dough and place them into the prepared muffin cups. Gently roll each portion into a smooth ball between your hands and place them back into the muffin cups.

Step 7: Use the wooden handle of a spatula or your finger to press a deep well into each dough ball. Fill each well with jam using a small spoon or a piping bag.

Step 8: Bake the cookies in the preheated oven for 13 to 15 minutes, until the tops look dry (but not browned). If you're using two trays, swap them halfway through the baking time for even cooking.

Step 9: Remove the trays from the oven and transfer the cookies to a wire rack to cool completely.

Cook's Note

• If you'd like a more unique flavor, try using 1 teaspoon of almond extract and 1 teaspoon of vanilla extract instead of the 2 teaspoons of vanilla extract. This works particularly well with stone fruit jams.
• For an extra sparkle, roll the dough in sanding sugar before baking.
• These jewel cookies will keep well in an airtight at room temperature for 7 to 10 days. They will become softer over time, but still delicious.
• You can also freeze the dough for up to 3 months if you want to work ahead or bake only part of the dough at a time.

Nutrition Facts (per serving)

Each serving contains 134 calories, 7g fat, 17g carbs, and 1g protein. The cookies are also a good source of dietary fiber (1g) and a small amount of calcium (8mg).