Grandmother’s Jelly Cookies
These classic Jelly Cookies bring a nostalgic, homely touch to any gathering. A treasured recipe passed down through generations, they are the perfect balance of buttery richness and fruity sweetness. The delicate, crumbly texture paired with a dollop of strawberry or mixed fruit jam in the centre makes every bite a delightful treat. Topped with crunchy cashew pieces and a subtle hint of vanilla, these cookies are a true comfort food—ideal for a tea-time snack or holiday gift. With the help of a few simple ingredients, you’ll have a batch of these beautiful, bite-sized delights ready to share and enjoy.
Grandmother’s Jelly Cookies
30
cookies15
minutes30
minutesIngredients
1 cup Butter
3/4 cup Caster Sugar
3 cup Flour
1 Egg White
50 gms Cashew, finely chopped
1 cup Strawberry jam or mixed fruit jam (softened)
1 tsp Vanilla essence
2 big or 3 small eggs
Directions
- In a large mixing bowl, beat the butter with an electric mixer on medium speed for about 30 seconds until smooth.
- Add the egg and caster sugar, and continue to beat until the mixture is light and fluffy.
- Stir in the vanilla essence and gradually add the flour. Mix in the remaining flour using a wooden spoon until the dough comes together.
- Take a small portion of the dough, place it between two sheets of butter paper, and roll it out to an even ⅛ inch thickness.
- Remove the top layer of butter paper and cut the dough into star shapes using a cookie cutter. For every alternate star, cut a circular shape from the centre using a small lid or cutter.
- Re-roll the dough trimmings and repeat the process until all the dough is used.
- Brush the tops of the holed cookies with egg white and sprinkle with finely chopped cashews.
- Arrange all cookies (plain and holed) on a lightly greased baking sheet. Bake in a preheated oven at 160°C for 7-10 minutes or until the base of the cookies turns light brown.
- Cool the cookies on wire racks. Once cooled, place a small spoonful of jam in the centre of the plain cookies and top with the holed cookies, nut side up. Gently press them together, ensuring the jam is visible in the centre.
