147 jam cookie recipes

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Kolachkies are flaky Polish cream cheese cookies with thumbprint centers filled with apricot jam. A buttery holiday tradition that melts in your mouth.

Scottish Empire cookies: buttery shortbread rounds sandwiched with raspberry jam, topped with a thin sugar glaze and colored sprinkles. A classic tea-time biscuit.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.

Lemon butter wafers are thin, lacy butter cookies scented with fresh lemon zest and ground almonds. Perfect with tea or sandwiched with raspberry jam.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.

Buttery brown sugar cookie bars with crunchy walnuts and a hidden layer of golden apricot jam. Rich, chewy, and dangerously easy to eat by the handful.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Macadamia white chocolate cookies swirled with raspberry jam for fruity tartness in every bite. Buttery, chewy, and loaded with rich white chocolate chips and crunchy macadamias.

Old-world Czech kolachky yeast dough rolled in powdered sugar, filled with jam or cheese, and baked into delicate folded pastries. The classic Slavic holiday cookie.

Almond krumkake: paper-thin Norwegian wafers pressed on a krumkake iron, rolled into delicate cones while warm, then filled with whipped cream or jam. The Scandinavian holiday cookie classic.

Linzer Augen are Austria's almond shortbread sandwich cookies: two tender, nutty rounds glued with apricot jam, the top cut with a little window that frames the glistening preserves under a snowfall of powdered sugar. A Christmas cookie tin classic.

Flaky, buttery pastry triangles filled with jam and kissed with orange zest. A classic Austrian cookie that uses hard-cooked egg yolks for an impossibly tender dough.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.