This recipe is adapted from one I clipped out of the Syracuse Herald newspaper in the early 1990’s. The cookies are buttery, nutty and delicious. You can use whatever jam you have on hand. I used homemade apricot for the photo. My husband looks forward to them as they are some of his favorite cookies.
Czech Jam and Nut Christmas Cookies
1 c. unsalted butter, softened
1 c. sugar
2 large egg yolks
1 tsp. vanilla
2 c. flour
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
1 c. chopped walnuts or pecans (I prefer pecans)
1 c. apricot, strawberry, raspberry, blackberry or plum jam
powdered sugar for sprinkling
Preheat oven to 325 degrees. Grease an 8×8 metal baking pan then line with parchment paper. In a mixing bowl beat butter and sugar until light and fluffy. It should take 4-5 minutes. Add egg yolks and vanilla. Beat until well mixed. In a separate bowl sift together the flour, spices and salt. Add dry ingredients to the butter mixture. Add nuts. The cookie dough will be very thick. Divide the dough in half. Pat half into the bottom of the prepared pan, spreading out to the edges. Spoon jam over dough and spread with a spatula. Take pieces of remaining dough and flatten slightly with your hands. Place on top of the jam. Continue fitting pieces of dough on to the jam layer until you have formed a top crust. Bake for 40-50 minutes until light golden. Remove from oven and cool on rack. Store in the refrigerator. Cut into 2 dozen or more squares. Sprinkle with powdered sugar when ready to serve. Makes 2-3 dozen cookies.