Best Jam Turnover Cookies Recipes

THUMBPRINT COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg yolks one at a time and mix until well combined after each.
• Add the vanilla extract and mix until well combined.
• Add the flour and salt and mix until the dough is just well combined. Do not over mix.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
• Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.
• Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
• Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don't want to overbake them and have dry cookies.
• Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

JAM TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES

Steps:

• Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
• Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
• Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
• Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

JAM TURNOVER COOKIES

Steps:

• 1. Place flour on pastry board. Make a well in the center. Put butter, sugar, 2 eggs, (grated lemon rind) and salt into the well. Work the flour mixture gently with your hands and form into a ball.
• 2. Cover with clean towel and let rest for 1 hour. With rolling pin, roll dough to 1/4" thickness and cut out 3" circles (I use a drinking glass for this).
• 3. In the center of each circle of dough, place 1/2 tsp. of preserves then fold dough in half and crimp with fork to close edges. Brush the dough with the beaten egg.
• 4. Preheat oven to 350 degrees. Place cookies on cookie sheet and bake for 10-15 minutes. Remove them from the oven and serve.
• 5. Optional: after removing cookies from oven you can sprinkle them with confectioner sugar...I never do but the recipe offers this option.

PUFF PASTRY JAM TURNOVERS

Steps:

• Preheat oven to 350 degrees f/180 degrees c. Line a large baking tray with parchment paper. Set aside
• Unroll the puff pastry sheet and cut it into 9 equal squares.
• Place the squares on the parchment paper on top of the baking tray. Place a teaspoon of jam in the center of each square.
• Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
• Brush the tops of the pastry with the beaten egg. Peirce holes in the top of each turnover with a fork.
• Bake between 18 - 20 minutes or until golden and puffed up. Remove from oven to cool.
• Make the glaze by combining the powdered sugar with the milk. Stir until it becomes smooth, about 30 seconds to a minute.
• Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

JAM THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

CREAM CHEESE AND JAM TURNOVERS

Steps:

• On a lightly floured surface roll out each sheet of pastry into a 12-inch square and cut each square into four 6-inch squares. Put 1 1/2 tablespoons of the cream cheese in the center of each square, top it with 1 1/2 tablespoons of jam, and brush the edges of each square with water. Fold the squares in half diagonally to form triangles, pressing the edges together firmly, and press the edges with the tines of a fork to seal them well. Arrange the turnovers on a dampened baking sheet, brush them with the egg wash, and with a sharp knife cut several slits (for steam vents) in the top of each turnover. Sprinkle the turnovers with the sugar, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are puffed and golden, and serve them warm.

JAM FILLED BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
• Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

TURNOVER COOKIES

Steps:

• Cream the cream cheese and butter together. Blend in flour and salt.
• Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
• Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
• Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.