Buttery Jam-Filled Cookies with Raisins and Nuts

Prepare the Dough:
In a large mixing bowl, combine the flour, baking powder, and a pinch of salt. Mix well.
Add the chilled butter cubes to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, mix the sour cream, milk, egg yolk, and vanilla. Add this mixture to the flour-butter mixture and gently knead until a soft dough forms. Do not over-knead.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Prepare the Filling:
In a small bowl, combine the raisins, chopped nuts, and sugar. Stir well to mix.
Set aside the jam or preserves if using.
Roll Out and Fill the Dough:
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Divide the chilled dough into 16 equal portions. Roll each portion into a small ball, then flatten it slightly with your hands or a rolling pin.
Place a small amount of the raisin-nut mixture in the center of each flattened dough portion. If desired, add a small dollop of jam on top of the filling.
Fold the dough over the filling, pinching the edges to seal. Shape into a crescent or roll shape as desired.
Bake the Cookies:
Place the filled cookies on the prepared baking sheet, leaving some space between them.
Bake in the preheated oven for 28-30 minutes or until the cookies are lightly golden on the edges.
Remove from the oven and allow the cookies to cool on a wire rack.
Serve and Enjoy:
Dust the cookies with powdered sugar if desired, and serve with a warm cup of tea or coffee.
Nutrition Facts (Per Serving, Approximate)
Calories: 160 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 5 g
Fiber: 1 g
Sodium: 50 mg
Sugar: 4 g
Frequently Asked Questions (FAQs)
Can I use different nuts in the filling? Yes, you can use any type of nuts you prefer, such as almonds, pecans, or hazelnuts. Each nut brings a unique flavor to the filling.
Can I make the dough ahead of time? Yes, the dough can be prepared a day in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before rolling.
What kind of jam works best for this recipe? Any jam works well, but apricot, raspberry, or strawberry jam pairs beautifully with the buttery dough and nutty filling.
How can I make these cookies vegan? Use vegan butter, a dairy-free sour cream substitute, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in place of the egg yolk.
Can I freeze these cookies? Yes, these cookies freeze well. Store them in an airtight container in the freezer for up to 2 months.
Tips for Making the Best Buttery Jam-Filled Cookies
Use Cold Butter: Cold butter helps create a tender, flaky texture in the dough. Avoid letting it soften too much before working it into the flour.
Chill the Dough: Chilling the dough makes it easier to handle and prevents it from becoming too sticky when rolling and shaping.
Don’t Overfill: A small amount of filling goes a long way. Overfilling can cause the cookies to burst or leak during baking.
Experiment with Flavors: Try adding a pinch of cinnamon or nutmeg to the filling for extra warmth and depth.
Check the Baking Time: Since oven temperatures vary, check the cookies at the 25-minute mark to avoid over-baking.
Storage Tips
In the Refrigerator: Store the cookies in an airtight container for up to 5 days.
In the Freezer: Freeze the baked cookies for up to 2 months. Let them thaw at room temperature before serving.
Conclusion
These Buttery Jam-Filled Cookies with Raisins and Nuts offer a delightful combination of flavors and textures that are sure to satisfy any sweet tooth. The soft, tender dough encases a filling of sweet raisins, crunchy nuts, and a hint of fruity jam, making each bite a burst of flavor. Easy to make and perfect for any occasion, these cookies are a wonderful addition to your baking repertoire. Enjoy these tasty treats with loved ones or as an indulgent snack just for you!