My aunt Jagica's cookies with jam

By • March 29, 2015 0 Comments

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Author Notes: The recipe is from my aunt Jagica collection, such a special, wonderful person that help everybody and a great great baker. Everybody love her, her cooking and baking.
I use half dough for cookies (about 40-50 double cookies) and another half for apple slab pie.


Makes about 40-50 double cookies

  • 8 ounces butter
  • 8 ounces shortening
  • 8 ounces icing sugar
  • 1 1/2 pounds flour
  • 1 egg
  • 2 egg yolk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 1 lemon, zest
  • jam of your choice ( I use apricot jam )
  1. In the bowl beat the butter, shortening and sugar until smooth ( 2-3 minutes ). Beat in the vanilla and lemon zest.
  2. Gently stir in the flour just until incorporated.
  3. Flatten the dough into a 4 disks, wrap in plastic wrap, and chill the dough until firm but not hard ( 30 minutes ).
  4. Preheat oven to 350F with the rack in the middle of the oven.
  5. Roll out the dough between two parchment papers .
  6. Use cookie cutter of your choice to cut out the cookies. Make sure you put the same size cookies on the baking sheet for even baking
  7. Bake for 6 - 8 minutes for smaller cookies , or until the cookies change color.
  8. Using a small knife place a jam on a whole cookie, place a cookie with a hole over the whole cookie, repeat.
  9. You can use different jams.

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