147 jam cookie recipes

Chewy bar cookies with crunchy bran flakes in the dough and a layer of strawberry jam baked in the center. Old-fashioned lunchbox treats that come together in 45 minutes.

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

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.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Parisian hearts, a French almond cookie sandwich cut in heart shapes, filled with lemon icing and raspberry jam peeking through a cutout center. Elegant, buttery, and bakery-beautiful.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

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.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

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.

Elegant tea cakes are thin, crisp slice-and-bake butter cookies with vanilla and cream. Not too sweet, designed for dunking in tea and topping with jam or marmalade.

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.

Honey almond heart cookies made with whole wheat and all-purpose flour, rolled thin and cut into heart shapes. Fill with a thumbprint of jam for a sweet, naturally sweetened Valentine's treat.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Buttery shortbread cookie bars packed with chopped walnuts and a thick layer of strawberry jam baked between two golden crusts. Rich, sweet, and utterly impossible to eat just one.

Buttery thumbprint cookies with a tender shortbread base waiting for a spoonful of jam or icing in the dimpled center. Egg-yolk-rich dough that bakes pale and sandy, never browned.