From the archives- Jelly Cookies


Here are the ones I baked on Wednesday:  

Jill’s Jelly cookies or Raspberry Star cookies– My most requested!

1 cup of butter, softened

1/2 cup +2 tablespoons of white sugar

2-1/4 cups all purpose flour

pinch of salt

1 cup(jar) or seedless raspberry jam


1 cup confectioners sugar

2 tsp almond extract

2-3 tsp water (or more)

drizzle over cookies

preheat oven to 350

cream together the butter and sugar till smooth

combine flour and salt, stir into creamed mixture

roll the dough to 1″ balls

press to 3/8″ thickness ( i use a glass cup)

indent the cookies with the back of the spoon, thumb or the pampered chef tart maker

place a small amount of jam into each cookie

bake for 10-12 minutes

let sit on cookie sheet for 2 minutes then cool on a wire rack

In a small bowl mix together the confectioners sugar and almond extract to form a gaze. add water a tsp at a time if the mixture is too thick to drizzle. I use a icing bag (or a ziploc bag, corner snipped off) to pipe the drizzle on so its perfect!

double this recipe it only makes about 24 cookies

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  1. carpediem
    December 24, 2011 / 12:11 pm

    thank you so much for reposting your recipe! i made them last year and they are so delicious! for the last few weeks i have been looking through my messy stack of recipes and blog surfing to no avail! so glad that i am a subscriber of your blog and to find today's post…just in time for some last minute Christmas baking…phewwww!!!! happy holidays!! laura j

  2. Jessica
    December 26, 2011 / 8:04 pm

    Hi Jill, I found you at SC today and delighted on your beautiful samples. TFS this recipe, I LOVE raspberry jam. Will "case". Merry Christmas!!

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