Jam Filled Cookies

Who hasn't enjoyed jammy glasses sprinkled with icing sugar that sticks to their fingers? A regressive and easy recipe for a snack.

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Jam Filled Cookies


- 100 g butter ointment
- 100 g sugar 
- 1 sachet of vanilla sugar
- 1 egg
- 250 g flour
- 50 g almond powder
- 1 jar of blackberry or raspberry jam or blackcurrant violet jam
- Icing sugar for the finishing touch


In a salad bowl, vigorously mix the ointment butter with the sugar and vanilla sugar until the mixture whitens.

Add the egg, mix and then stir in the flour and almond powder. The dough should peel easily from the edges of your salad bowl. Add a little flour if this is not the case.

Form a ball of dough and film it.

Keep the dough in the refrigerator for at least 30 minutes. 

Preheat the oven to 150°C (th. 5).

Flour the worktop and roll out the dough with a roller over 3 to 4 mm. 

Using a cookie cutter, cut out the dough. 

In half of the biscuits, make two holes in the center with a knife.

Bake in the oven for 10 to 15 minutes at 150 °C. The cookies should remain white. Let them cool.

Spread the jam on the full shortbread.

Sprinkle the shortbread with icing sugar.

Carefully place the shortbread on the shortbread covered with jam.

And here are delicious jam glasses to taste!

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