Jam drop cookies

Makes 24


225g soft Kerrygold butter

140g caster sugar

1 medium egg yolk

dash vanilla essence

280g Odlums plain flour

2 tsp cornflour

pinch salt

100g berry jam


150g icing sugar

2tbsp water


  • In a mixing bowl, cream the butter and sugar until light and pale in colour.
  • Scrape down the sides and add the egg yolk and vanilla. Mix to combine.
  • In a separate bowl, sieve the flour, cornflour and salt.
  • Add the dry ingredients to the wet and mix until fully combined leaving a soft dough.
  • Divide the dough into 24 balls (you can freeze the dough at this point if you wish to make a smaller batch)
  • Roll the dough between your hands to smooth out and place these balls on lined baking trays. Allow some distance between each cookie as they wil spread during cooking.
  • Using the back of a teaspoon or a clean thumb, press into the center of each cookie leaving a large indent. This will hold your jam.
  • Make sure there are no cracks as the jam will leak out.
  • Place these into the fridge for 40 minutes to firm up or in the freezer for 20 minutes.
  • Once rested and cold, spoon some berry jam into the center of each cookie.
  • Place these into a pre heated oven set at 190C/170C Fan/Gas 5 and bake for 11 minutes.
  • Once lightly golden brown, remove from the oven and allow to cool. Please take care at this point as the jam is extremely hot.
  • When cooling, in a bowl whisk together the icing sugar and water to make a thick paste.
  • Using a fork you can drizzle the icing over the cold cookies and serve.

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