Best 4 Jam Filled Playing Card Cookies Recipes

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.

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.

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.

PLAYING CARD COOKIES

Steps:

• In large bowl, beat butter, egg and flour with electric mixer on medium speed (or with wooden spoon) until well mixed. Wrap dough in plastic wrap; refrigerate until firm, at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll dough to 1/8-inch thickness. Using playing card as template, cut dough into rectangles; place on cookie sheets. Reroll dough and cut additional rectangles.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling rack. (If only 1 cookie sheet is available, cool 10 minutes between batches.) Cool cookies completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon one-third of icing into decorating bag fitted with fine tip; pipe outline of playing card onto cookies. Let stand to harden, about 30 minutes.
• Thin remaining icing with water until it becomes a spreadable consistency. Spoon icing onto each cookie, spreading with back of spoon to fill in space inside outline. Let stand to harden completely, about 30 minutes.
• Draw card details with edible markers.