Every now and then I like to play with purchased sugar-cookie dough. See Jazz Up That Roll of Sugar Cookie Dough. It’s nice to have a few quick recipes up your sleeve; I try to keep one or two rolls of the dough on hand. This jam version turned out even better than I hoped. The jam didn’t make the cookies fall apart, and its flavor did penetrate the whole cookie.
I used homemade raspberry-blueberry jam the first and second time I made these. I think orange marmalade would be nice. You could add a cup or so of vanilla, white chocolate or chocolate chips to either version, but remember the dough is already pretty sweet.
Super Easy Jam Cookies
2 rolls Pillsbury sugar cookie dough
1/2 cup thick jam (I used homemade raspberry-blueberry)
(Optional: Add zest of two lemons)
Set oven to 350. Line cookie sheets with parchment paper.
Break the dough into pieces in a large bowl. Let soften at room temperature for a half hour or so. Use a spoon to dollop jam over dough. I found using my hands to be the best way to evenly incorporate the jam, as if mixing meatloaf. If using lemon zest, mix it in at the same time. Leave some streaks and dabs of jam here and there.
Form cookies with a small cookie scoop (or roll dough into balls) and place a few inches apart on lined sheets. They spread a bit.
Bake 7 to 10 minutes; start checking at 7 minutes. They are done when the edges just start to brown. Let cool on baking sheets. Store in an airtight container.
Makes about 4 dozen.
I will use this with the two public school boys I mentor; they love to bake with me but have limited time.