When I'm craving a quick sweet treat with simple ingredients from home, these nut and jam cookies almost automatically make the list. I've been making them for years, usually on weekends or when I have half a jar of jam left in the fridge. I love how easy they are to make, and the fine texture with a crunchy nut crust pairs perfectly with both coffee and festive meals.
Total time: 50 minutes
Servings: 30-35 cookies
Difficulty: easy to medium
Ingredients
150 g butter (room temperature, not melted)
150 g granulated sugar
1 large egg yolk
1 vial vanilla essence or 1 teaspoon extract
200 g all-purpose flour
1 pinch of baking powder
100 g coarsely ground walnuts (not flour, but small pieces)
1 egg white
a pinch of salt
approximately 100 g cranberry jam (or any other thicker jam with less liquid)
Instructions
1. In a large bowl, mix the butter with the sugar and vanilla. Beat on medium speed for 8-10 minutes until the sugar is no longer grainy and the butter lightens in color. If you don’t have a mixer, you can use a spoon, but it will take longer.
2. Add the egg yolk and continue mixing for 30 seconds, just enough to incorporate it. Don’t overdo it; it’s not necessary.
3. Sift the flour with the baking powder directly over the mixture. Mix briefly with the mixer (or spoon) until you get a soft, non-sticky dough. Finally, knead quickly by hand to ensure there’s no dry flour left.
4. In a small bowl, beat the egg white with a pinch of salt until it holds on a fork. Place the ground walnuts in a deep plate.
5. From the dough, form small balls the size of a walnut. If the dough is too soft, chill it in the fridge for 10 minutes. Roll each ball quickly between your palms, then coat it first in the beaten egg white and then in the walnuts to ensure it’s well covered.
6. Place them on a baking sheet lined with parchment paper, leaving space between them (about 3 cm). Using your finger or the back of a teaspoon, gently press in the center to create a small indentation.
7. In each indentation, place half a teaspoon of jam. Don’t overfill, as the jam can spill onto the paper while baking.
8. Bake in a preheated oven at 150°C (static function, if available) for 20-25 minutes. They’re done when the nuts turn golden and the edges of the cookies are slightly browned. Don’t let them dry out too much; they will harden a bit as they cool.
9. After removing them from the oven, let them sit on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Why I make this recipe often
These cookies keep well for a few days in a box, and the texture remains tender. They’re great for when I have guests or want something to take with me. Plus, they’re easy to adapt with whatever I have in the pantry. No special utensils are needed, just a large bowl and a baking sheet.
Tips and Variations
Tips
- Soft, not melted butter helps with the final texture. Don’t use margarine, as it won’t be as tender.
- Coarsely ground walnuts, not finely ground, provide a crunchy crust. If they’re too fine, the cookies may turn out bland.
- Don’t use liquid jam. If it’s very soft, chill it in the fridge for 15-20 minutes before using.
- Don’t overfill the indentation with jam. Hot jam can spill while baking.
- To keep the color of the nuts, don’t leave the cookies in the oven too long.
Substitutions
- Cranberry jam can be replaced with sour cherry, raspberry, apricot, or any other tart jam that is not too sweet or too liquid.
- Granulated sugar can be swapped for brown sugar for a more caramelized flavor, but the texture will be slightly denser.
- Whole wheat flour is not recommended in large amounts, only up to 20% of the total, or the cookies will be too hard.
- Instead of walnuts, you can use ground hazelnuts, but the final flavor will be different.
Variations
- You can add grated orange or lemon zest to the dough for a different flavor.
- For a more intense taste, you can lightly toast some of the walnuts before using.
- Blueberry or blackcurrant jam can also be used for a different tart note.
Serving Ideas
- With coffee, for breakfast, or as a dessert in a packed lunch.
- On festive platters with various types of cookies.
- Between two cookies with sweet cream cheese for a more substantial dessert.
Frequently Asked Questions
1. Can I freeze the dough or the baked cookies?
Yes, the dough can be stored in the freezer, well-wrapped in foil, for up to 2 months. Thaw it overnight in the fridge. Baked cookies freeze well too, but they can absorb moisture if not tightly wrapped.
2. What can I use instead of butter if I want a dairy-free option?
You can use quality vegetable shortening or margarine, but the texture will be less tender. However, I don’t recommend using oil, as it changes the composition.
3. What should I do if the jam spills on the tray while baking?
Next time, use less jam or a thicker jam. If it’s too liquid, you can quickly mix it with a little cornstarch before using, but no more than 1/2 teaspoon per 100 g of jam.
4. Can they be made without nuts?
Yes, but they will lose some crunch and flavor. As an alternative, you can use ground almonds or fine breadcrumbs, but the taste will be different.
5. How do I know when they are done?
Check at 20 minutes: the cookies should be slightly golden at the edges but not dry in the middle. If needed, leave them for another 2-3 minutes, but no more, as they can become hard after cooling.
Nutritional values (approximate per cookie)
Calories: 75 kcal
Protein: 1 g
Fat: 4.5 g
Carbohydrates: 8 g
Fiber: 0.5 g
Sugar: 4 g
These are approximate values. The quantities vary depending on the type of jam, the size of the cookie, and how thick the nut crust is.
Storage and Reheating
The cookies store well in a lidded container at room temperature for 4-5 days. It’s important to let them cool completely before storing to avoid sogginess. If you want to revive the crunchy texture, you can place them in a preheated oven at 140°C for 2-3 minutes, but usually, it’s not necessary. After freezing, thaw them at room temperature without reheating to prevent them from hardening.
Total time: 50 minutes
Servings: 30-35 cookies
Difficulty: easy to medium
Ingredients
150 g butter (room temperature, not melted)
150 g granulated sugar
1 large egg yolk
1 vial vanilla essence or 1 teaspoon extract
200 g all-purpose flour
1 pinch of baking powder
100 g coarsely ground walnuts (not flour, but small pieces)
1 egg white
a pinch of salt
approximately 100 g cranberry jam (or any other thicker jam with less liquid)
Instructions
1. In a large bowl, mix the butter with the sugar and vanilla. Beat on medium speed for 8-10 minutes until the sugar is no longer grainy and the butter lightens in color. If you don’t have a mixer, you can use a spoon, but it will take longer.
2. Add the egg yolk and continue mixing for 30 seconds, just enough to incorporate it. Don’t overdo it; it’s not necessary.
3. Sift the flour with the baking powder directly over the mixture. Mix briefly with the mixer (or spoon) until you get a soft, non-sticky dough. Finally, knead quickly by hand to ensure there’s no dry flour left.
4. In a small bowl, beat the egg white with a pinch of salt until it holds on a fork. Place the ground walnuts in a deep plate.
5. From the dough, form small balls the size of a walnut. If the dough is too soft, chill it in the fridge for 10 minutes. Roll each ball quickly between your palms, then coat it first in the beaten egg white and then in the walnuts to ensure it’s well covered.
6. Place them on a baking sheet lined with parchment paper, leaving space between them (about 3 cm). Using your finger or the back of a teaspoon, gently press in the center to create a small indentation.
7. In each indentation, place half a teaspoon of jam. Don’t overfill, as the jam can spill onto the paper while baking.
8. Bake in a preheated oven at 150°C (static function, if available) for 20-25 minutes. They’re done when the nuts turn golden and the edges of the cookies are slightly browned. Don’t let them dry out too much; they will harden a bit as they cool.
9. After removing them from the oven, let them sit on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Why I make this recipe often
These cookies keep well for a few days in a box, and the texture remains tender. They’re great for when I have guests or want something to take with me. Plus, they’re easy to adapt with whatever I have in the pantry. No special utensils are needed, just a large bowl and a baking sheet.
Tips and Variations
Tips
- Soft, not melted butter helps with the final texture. Don’t use margarine, as it won’t be as tender.
- Coarsely ground walnuts, not finely ground, provide a crunchy crust. If they’re too fine, the cookies may turn out bland.
- Don’t use liquid jam. If it’s very soft, chill it in the fridge for 15-20 minutes before using.
- Don’t overfill the indentation with jam. Hot jam can spill while baking.
- To keep the color of the nuts, don’t leave the cookies in the oven too long.
Substitutions
- Cranberry jam can be replaced with sour cherry, raspberry, apricot, or any other tart jam that is not too sweet or too liquid.
- Granulated sugar can be swapped for brown sugar for a more caramelized flavor, but the texture will be slightly denser.
- Whole wheat flour is not recommended in large amounts, only up to 20% of the total, or the cookies will be too hard.
- Instead of walnuts, you can use ground hazelnuts, but the final flavor will be different.
Variations
- You can add grated orange or lemon zest to the dough for a different flavor.
- For a more intense taste, you can lightly toast some of the walnuts before using.
- Blueberry or blackcurrant jam can also be used for a different tart note.
Serving Ideas
- With coffee, for breakfast, or as a dessert in a packed lunch.
- On festive platters with various types of cookies.
- Between two cookies with sweet cream cheese for a more substantial dessert.
Frequently Asked Questions
1. Can I freeze the dough or the baked cookies?
Yes, the dough can be stored in the freezer, well-wrapped in foil, for up to 2 months. Thaw it overnight in the fridge. Baked cookies freeze well too, but they can absorb moisture if not tightly wrapped.
2. What can I use instead of butter if I want a dairy-free option?
You can use quality vegetable shortening or margarine, but the texture will be less tender. However, I don’t recommend using oil, as it changes the composition.
3. What should I do if the jam spills on the tray while baking?
Next time, use less jam or a thicker jam. If it’s too liquid, you can quickly mix it with a little cornstarch before using, but no more than 1/2 teaspoon per 100 g of jam.
4. Can they be made without nuts?
Yes, but they will lose some crunch and flavor. As an alternative, you can use ground almonds or fine breadcrumbs, but the taste will be different.
5. How do I know when they are done?
Check at 20 minutes: the cookies should be slightly golden at the edges but not dry in the middle. If needed, leave them for another 2-3 minutes, but no more, as they can become hard after cooling.
Nutritional values (approximate per cookie)
Calories: 75 kcal
Protein: 1 g
Fat: 4.5 g
Carbohydrates: 8 g
Fiber: 0.5 g
Sugar: 4 g
These are approximate values. The quantities vary depending on the type of jam, the size of the cookie, and how thick the nut crust is.
Storage and Reheating
The cookies store well in a lidded container at room temperature for 4-5 days. It’s important to let them cool completely before storing to avoid sogginess. If you want to revive the crunchy texture, you can place them in a preheated oven at 140°C for 2-3 minutes, but usually, it’s not necessary. After freezing, thaw them at room temperature without reheating to prevent them from hardening.