Strawberry Jam Cookies

With Thanksgiving behind us, it’s time to think about holiday baking. These homemade strawberry jam cookies are both pretty and delicious! They’re perfect for holiday parties and gift giving.

These homemade strawberry jam cookies are both pretty and delicious! They're perfect for holiday parties and gift giving.

If you’re looking for more holiday cookie recipes, try our Cranberry Oatmeal Cookies, Chiffon Chocolate Chip Cookies, and Soft Ginger Cookies.

These homemade strawberry jam cookies are both pretty and delicious! They're perfect for holiday parties and gift giving.

Strawberry Jam Cookies
 
Ingredients
  • 1½ cups all-purpose flour
  • 5 tablespoons butter
  • 2 egg yolks
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ¾ teaspoon vanilla extract
  • ½ cup strawberry jam
Instructions
  1. Sift the all-purpose flour in a medium-sized mixing bowl.
  2. Dice the butter and add it to the flour. Mix together until crumbs form.
  3. Add in the egg yolks, sugar, and salt. Stir together then add in the vanilla extract. Mix on medium speed until a dough starts forming.
  4. Lightly flour a working surface and roll out the dough into a large round disc shape. With a cookie cutter, cut out round shapes with a ½-inch hole in the center.
  5. Cover cookies with plastic wrap and place in refrigerator for 1 hour. Remove from refrigerator and let sit for 20 minutes.
  6. Meanwhile, preheat oven to 350° F and line a 16-inch baking tray with parchment paper.
  7. Place cookies on the baking tray and bake for 15 minutes. Let cookies cool on a rack.
  8. Spread strawberry jam on the bottoms of the cookies and join them together like a sandwich.
Notes
For a chewier center and a crispier outside, cook on convection for 10 minutes.

 

 

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New York Style Coffee Cake Crumb Muffins

These New York Style Coffee Cake Crumb Muffins actually have a little coffee in them, and they’re topped with a cream cheese glaze. You’ll love them as part of your breakfast, for a coffee break, or even as dessert. And the addition of ground hazelnut makes them perfect to have with hazelnut coffee!

new-york-style-coffee-cake-crumb-muffins-photo

If you’re a fan of muffins, you might also enjoy Hearty Peanut Butter Chocolate Chip Muffins, Mocha Banana Muffins, or Morning Glory Muffins. And I have even more muffin recipes that you can find in my Recipe Index.

New York Style Coffee Cake Crumb Muffins
Serves: 12
 
Ingredients
Muffins
  • 2 cups flour
  • ¼ cup brown sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter
  • 2 eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons brewed coffee
  • 1 tablespoon ground hazelnut
Crumb Topping
  • ½ cup flour
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt
Glaze
  • ¼ cup cream cheese
  • ¼ cup sugar
  • 2 tablespoons water water
Instructions
  1. Preheat oven to 350° F. Place liners in a muffin pan.
  2. In a large bowl, mix the flour, brown sugar, and buttermilk for 2 minutes.
  3. Add the butter, eggs, cinnamon, baking powder, coffee, and hazelnut. Mix together with a wooden spoon. Pour batter into the muffin pan.
  4. Combine the crumb ingredients in a small bowl. Stir for 2 - 3 minutes. Top the muffins with the crumbs and press lightly. Bake for 20 minutes.
  5. Meanwhile, stir together the glaze ingredients until it resembles icing (about 7 minutes).
  6. Remove the muffins from the oven and top with the glaze using a piping bag.
Notes
If you are feeling extra indulgent, add some chocolate hazelnut spread to the batter.

coffee-cake-crumb-muffin

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Pumpkin Cheesecake Bites

By contributing writer Tessa

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they’re utterly delicious – perfect for your next gathering this holiday season! And as a bonus, they’re gluten free.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

Pumpkin and cheesecake is a match made in fall heaven. Years ago, I used to make little bites of cheesecake with Nilla wafers as a crust. While I knew I could create a gluten free equivalent, I figured going crustless would make it even easier.

The water in the pumpkin makes these cheesecake bites more moist than plain cheesecake, but you will be hard pressed to keep these around the house for long!

Gluten Free Pumpkin Cheesecake Bites
Serves: Makes 24 mini cheesecakes
 
Ingredients
  • 8 ounces cream cheese, at room temperature
  • ⅓ cup pumpkin puree
  • ⅓ cup palm sugar (or any granulated sugar)
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon (could use pumpkin pie spice)
  • Whipped cream or caramel sauce for topping
Instructions
  1. Preheat oven to 350° F and line 2 mini cupcake tins with paper liners (24 total).
  2. In the bowl of a food processor or blender, whir all ingredients except the whipped cream or caramel sauce until smooth and creamy.
  3. Pour batter into liners, filling about ⅔ full. Bake in the preheated oven for 20 - 25 minutes until set.
  4. Chill for at least two hours and serve with desired toppings.

These Pumpkin Cheesecake Bites are so quick and easy to throw together, and they're utterly delicious - perfect for your next gathering this holiday season! And as a bonus, they're gluten free.

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Chili Lime Shrimp

My husband is not a big fan of shrimp but I love it. I especially love it with a little kick. If you love shrimp, you’ll want to try this recipe for Chili Lime Shrimp served over a bed of rice noodles along with corn and avocado. Just remember, you need to marinate the shrimp for at least an hour. So give yourself a little bit of extra time if you are making this for dinner.

If you love shrimp, you'll want to try this recipe for Chili Lime Shrimp served over a bed of rice noodles along with corn and avocado.

Chili Lime Shrimp
Serves: 4
 
Ingredients
  • 1 pound raw shrimp
  • 2 teaspoons chipotle powder
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt, divided
  • 1 teaspoon lemon juice
  • ½ package rice noodles, cooked
  • 1 cup corn, cooked
  • 2 lemons, sliced into fourths
  • 2 avocados, sliced
Instructions
  1. In a bowl, mix chipotle powder, vegetable oil,1 teaspoon salt, and lemon juice.
  2. Add the shrimp and mix them with the marinade. Cover the bowl and refrigerate for 1 hour.
  3. Heat a saucepan over medium heat and cook the shrimp until they turn pink.
  4. Place the noodles in bowls, top with shrimp, corn, avocado, and lemon slices.
Notes
You can swap the rice noodles for quinoa or rice.

If you love shrimp, you'll want to try this recipe for Chili Lime Shrimp served over a bed of rice noodles along with corn and avocado.

This post may contain a link to an affiliate. See my disclosure policy for more information.