These scrumptious Jam-Filled Butter Cookie Flowers are a pretty treat to serve for afternoon tea or to give as a party favor. Jam-Filled Butter Cookie Flowers pictured with Lemon Cheesecake Squares and Petite Vanilla Bean Wedding Cakes.
Jam-Filled Butter Cookie Flowers
Serves: 32
Ingredients
- ½ cup unsalted butter, softened
- ½ cup plus 1 tablespoon confectioners’ sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¼ cups cake flour
- ¼ cup raspberry-peach Champagne jam*
Instructions
- Preheat oven to 350°. Line rimmed baking sheets with parchment paper.
- In a large bowl, beat butter with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer at low speed, add confectioners’ sugar and salt, beating until well combined. Scrape sides of bowl. Add egg yolk and vanilla extract, beating until combined. Add flour, beating until a dough forms.
- Transfer dough to a cookie press fitted with a flower-shaped disk, and press dough onto prepared baking sheets. Press centers down with thumb.
- Bake until edges of cookies are just set, 10 to 12 minutes. Using the back of a spoon, make an indentation in centers of cookies. Let cool completely on a wire rack. Store at room temperature in an airtight container for up to 2 days. Just before serving, spoon jam into centers of cookies.
Notes
We used Stonewall Kitchen.
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