Jam Pockets

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jam-pockets

With the return of cooler weather in the Midwest, I’ve been happy to return to my cozy ritual of brewing up a steaming cup of hot tea each day.  Mmmm…absolutely love it.  (And my overflowing drawer of various teas will prove it!)

So to go along with, I was excited to try making these jam pockets that I saw on a blog this summer.  They just seemed like the most lovely, delicate little cookies.  So I gave them a try.  And although they’re slightly more work than I generally like to put into a cookie, I thoroughly enjoyed them.  The dough was mildly sweet, and had a nice light texture.  But as the recipe creator pointed out, the jam is the real star.  :)

I used a yummy blueberry flavor (that I found at TJ Maxx — a fantastic place to buy cheap, gourmet jams!), but would definitely encourage you to use whatever you love best.  Or if you wanted to try an assortment, the mixed flavors/colors would be fun as well!  Feel free to serve alongside tea or coffee.

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Jam Pockets

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 140 minutes
  • Yield: 2 dozen 1x

Description

You will adore these jam pockets, and they’re a cinch to make!


Scale

Ingredients

  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1/2 tsp. salt
  • 1 cup (2 sticks) butter, cold & cut into cubes
  • 1 egg
  • 1 tsp. vanilla
  • jam, any flavor

Instructions

  1. Preheat oven to 375 degrees.
  2. In a food processor, combine the flour, sugar and salt until mixed. Toss in the cubed butter and give it a few long buzzes, until it resembles coarse cornmeal. Toss in the egg and vanilla and buzz a couple more times, until a very soft dough forms. Cover with plastic wrap and refrigerate for a couple hours.
  3. Roll the dough out (about 1/8″ thick) and use a cookie cutter (or a drinking glass) to cut into circles. Add a dollop of jam (about 1 heaping tsp.) to the middle of each circle and gently fold the edges inward, overlapping in the middle. Or you could just fold it into a half circle and completely close the pocket, but then you can’t see what kind of jam you’re getting before you bite into it. :)
  4. Bake for about 10 minutes. The bottoms should be just faintly brown, the tops will not be. Cool and sprinkle with powdered sugar or superfine baker’s sugar if desired.

Notes

Adapted from Heart of Light

 

jam-pockets-prep

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4 comments on “Jam Pockets”

  1. I read this recipe and I can’t help but think of a jingle for these cookies, set to a famous Jim Gaffagan joke….”Jam Pockets!”

  2. HA–kate’s comment is RIGHT on the money, as i was thinking exactly the same thing. that man cracks me up, and just looking at these little nibbles is making me hungry. so now i’m chuckling and drooling–that’s the sign of a great post. :)

  3. I can absolutely vouch for the mildly sweet dough and the nice light texture – they were fantastic Ali. Thanks for sharing some of your supply!

  4. I love the look of these little pockets full of jam – they’re making me hungry with their beauty ;)