Merry Berry Cookies…

11 Feb

This is one of the cookie recipes I made at Christmas that I’ve been wanting to post. I found it in JoAnn Fluke’s Lake Eden Cook book and I had to try it.


1 1/2 cups melted butter (3 sticks, 3/4 lb)
2 cups granulated sugar
1/2 cup melted melted raspberry jam (any jam) or 1/2 cup strawberry jam (any jam) or 1/2 cup blackberry jam (any jam)
2 beaten eggs
1/2 teaspoon baking soda
1 teaspoon salt
4 cups flour (pack it down in the cup don’t sift it)
1/3 cup granulated sugar, for later
1/3 cup jam, for later

1 Melt the butter in a large microwave safe bowl.
2 Add the sugar and mix thoroughly. Let the bowl sit on the counter while you do the next step.
3 Melt the jam in the microwave or in a saucepan over low heat. Once it’s the consistency of syrup, mix it in with the butter and sugar.
4 Add the eggs, baking soda, and salt, stirring after each addition.
5 Add the flour and mix thoroughly. Cover the bowl and refrigerate for at least 2 hours. (Overnight is even better.).
6 When your ready to bake, preheat the oven to 350 degrees, rack in the middle position.
7 Roll the chilled dough into small walnut-sized balls with your hands.
8 Put 1/3 cup sugar in a small bowl and roll the balls in it.
9 Place them on a greased standard-sized cookie sheet, 12 cookies per sheet.
10 Flatten the dough balls with a greased spatula.
11 Make a small indentation with your thumb or index finger in the center of each cookie. Fill the indentation with about 1/8 teaspoon of jam.
12 Bake the cookies for 10 to 12 minutes at 350 degrees.
13 Let them cool for minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.

Thanks to for already posting the recipe for me! Read more: <a href=””></a&gt;

Watch out though – the recipe makes 8-10 dozen cookies, so make sure you have someone to share these with!


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