Vintage Jam-Filled Cookies

Note the recipe requires at least 4 hours of chill time, up to overnight.

Sift the first 3 ingredients (flour through salt) into a medium sized bowl then set aside.

In the bowl of your stand mixer using paddle attachment, cream butter until soft, then gradually beat in the sugars. Add eggs and vanilla and beat vigorously until light and airy. Add flour mixture in 3 parts, beating only until well mixed after each addition.

Divide dough into three equal parts, wrap each in waxed paper and then in plastic wrap. Chill until firm enough for rolling, about 4-5 hours or overnight.

Grease 2 baking sheets. Then prepare the fruit fillings.Combine the cherry preserves and almonds in one bowl. Combine the strawberry preserves and walnuts in another. Set aside.

Preheat oven to 375°F/190°C.

Roll out each section of dough between two sheets of lightly floured waxed paper, to about 1/8″ thick. Re-flour as needed. We use the same cutter for the top and bottom but I’ll continue with original instructions. The original recipe specifies to cut out enough 2 3/4″ rounds to fill baking sheet and arrange them about 1 1/2″ apart on the prepared tray. Put about 1 teaspoon of filling in the center of each cookie.

Then roll and cut the same number of 3″ rounds, cutting a hole in the center with a 1″ cutter before placing it on top of the filling. Repeat until all the dough is used, re-rolling the scraps.

Bake in a 375°F/190°C oven for 12-15 minutes or until lightly browned. During baking the smaller bottom piece of dough spreads just enough to meet with and seal the edges of the larger top piece. This eliminates hand pinching of the edges and makes for less handling. We have no problem using the same size cutter. We just gently press the edges together. Whichever way you choose, these are easy and delicious!

Recipe makes 3 dozen. From Everywoman’s Magazine 1957.