"You gotta love a Holiday that gets celebrated with a cookie. And not just any cookie, a 3 sided cookie! A cookie made to look like the hat of a vanquished villain. The holiday is Purim, that villain's name was Haman and that cookie is hamentaschen.
While the traditional filling is poppy seed or prune, bakers these days are filling them with everything from chocolate and nutella to savory flavors. I struck with the more down to earth apricot and raspberry jam. Laid out on the counter they somehow remind me of stained glass or modern art."—Robyn F.
Vanessa's Jammin Shortbread
"This is a sort of fake-out linzer cookie made super easy by making a sheet of shortbread and using some of the crumbs to sprinkle on top of the jam layer. I was inspired by a recipe from King Arthur Flour; in my version, I use a bit of rice flour in place of the all-purpose to get an extra-tender cookie."—Vanessa V.
"I love to make thumbprint cookies because I love jam! These are so easy and you can use whatever jam you like. I enjoy bringing these over to friends or to dinner parties, plus there is no refined sugar in them, double bonus!"—Emily T.
Rebecca's Jam Thumbprints
"This cute cookie hearkens back to my childhood. I loved helping my mom make these, pressing my thumb into the squishy dough, and dolloping the spoonful of jam into the indentation. Ina Garten spiffs it up with a roll in coconut, which gives it a wonderful crunch."—Rebecca E.
"Hamantaschen are too delicious a cookie to be limited to Purim. I make hamantaschen two ways - with dairy and without - and both are excellent options. Pick the version that suits you, add a couple easy, homemade fruit and herb jams, and you're all set for spring."—Shannon W.
Amanda's Jam Bars
"These crumbly bars are perfect for the impending spring weather, with lime zest, almonds and filled with a layer of sweet strawberry jam!"—Amanda.
Annie's Gluten-Free Jam Pockets
"These gluten-free jam tarts are so easy to make, and only have a handful of ingredients. This particular jam is made with dates and strawberries, but I've also made it successfully with triple-berry mix. It won't bubble or spill out of the dough while baking, which means you can overfill them if you want to."—Annie A.
Jennifer's Jam Snack Cake Cookies
"This is my grandmother's recipe for big, old-fashioned cookies that are almost more like snack cakes - two soft, almond-scented layers with apricot jam in between."—Jennifer B.
Wendy's Fig Jam Biscotti
"These vanilla biscotti are swirled with a delicious fig jam that tastes like the inside of a Fig Newton. They start off crunchy (not hard) and get softer over time."—Wendy
Laura's Caramel Peanut Butter and Jelly Bars
"Caramel Peanut Butter and Jelly Bars are the ultimate sweet with jam! The soft peanut butter cookie base is perfectly complemented by salted caramel sauce and tart cherry preserves. These will be your new favorite, easy to make treat!"—Laura D.
Natalie's Almond Cake
"The layers of this cake are packed with vanilla and almond flavor, filled with raspberry jam, and then dusted with powdered sugar. It’s the perfect recipe for the beginning of spring."—Natalie P.
"At least four generations of extended Austrian family have called these special treats “THE family cookie”, though we all have our favorite jam filling. Kolacky are such light, flavorful little bites that it’s easy to eat a dozen or more before you notice."—SeattleDee