Apple Cherry Jam Cookies
5 from 1 vote
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Apple Cherry Jam Cookies

Adapted from Milk and Cookies by Tina Casaceli
Makes 48 cookie slices
Author Wendy Sondov

Ingredients

Dough

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup vegetable shortening
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • ¼ cup milk

Filling

  • 2 tablespoons light brown sugar
  • 1 tablespoon cinnamon
  • ½ cup cherry jam
  • ½ cup dried apple finely chopped

Directions

  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk to combine the flour and baking powder. Set aside.
  3. In the bowl of an electric mixer, cream the shortening and sugar until light and creamy, about 3 minutes.
  4. Beat in the eggs, one at a time.
  5. Mix in the milk.
  6. Gradually, add the flour mixture, mixing on low speed until the dough is shiny.
  7. Divide the dough into fourths.
  8. Working with one fourth of the dough at a time, roll out the dough between two sheets of wax/parchment paper into a 1/4" thick rectangle, about 11” x 5”.
  9. In a small bowl, combine the brown sugar and cinnamon.
  10. Spread 2 tablespoons of jam on the rolled out dough leaving a 1/2" border uncovered around 3 of the edges of the rectangle, and 1” border on one of the long sides.
  11. Sprinkle 1-2 tablespoons of the chopped apples over the jam, then sprinkle some of the cinnamon sugar mixture over the apples.
  12. Roll up the dough tightly, starting at the long side with jam close to the edge and rolling toward the long side with a 1” border of dough, to form a log shape. Pinch the ends of the log to seal.
  13. Place the log, seam side down, on the prepared baking sheet.
  14. Repeat with the remaining fourths of dough, placing the dough logs about 3 inches apart on the baking sheet.
  15. Sprinkle remaining cinnamon sugar on top of the dough logs.
  16. Bake for 15 minutes, or until light golden brown.
  17. Remove from the oven and cool on the baking sheet for 30 minutes.
  18. Using a serrated knife, cut each roll into 1/2" thick slices.
  19. Allow the cookies to cool completely before storing for up to 7 days in an airtight container at room temperature with wax paper between layers.

Packing Tips

Stack in a pile of 4-6 cookies and wrap securely in plastic wrap. Place the wrapped bundles in columns in a freezer weight zip lock bag or plastic storage container. Due to the moisture from the jam centers, these cookies get softer over time and more fragile. Be sure the wrapped cookies are well cushioned in the shipping box and that there is no movement within the box.