Raspberry Jim-Jams

Updated: Dec 12, 2019



This cookie is pure Christmas to me. It has everything I love in a cookie, raspberry jam, a slight chew, and it looks so happy. And as crazy as it may seem, it also has sentimental value to me. It inspired the name of a cookie business I had a long time ago. I bet if you tried one, it would inspire you, too. So now many years later it's still my favorite and my family also. I hope you give this one a try.


Ingredients for Raspberry Jim-Jams:

yields about 40 cookies


2 sticks unsalted butter, room temperature

1 cup granulated sugar

2 teaspoons vanilla

2 large egg yolks

2 1/2 cups sifted flour

pinch of salt

2 egg whites, lightly beaten

2 cups sliced almonds

3/4 cup seedless raspberry preserves, stirred

Time-Saving Tip: Bake delicious Raspberry Jim-Jams in advance and freeze. Once completely cooled, transfer to a container in single layers separated by wax paper.


Let's see what we need.

We're ready to bake.



Beat butter, sugar, egg yolks, salt, and vanilla until fluffy. Add the flour and combine until just mixed. Divide the dough in two and shape into discs. Cover each in plastic wrap and place in a large baggie, seal, and refrigerate for an hour or overnight.


Shape the dough into equal-sized balls. I think a total of 40 works well. Transfer each one to a parchment-lined cookie sheet. Do not overcrowd the pans; you might have to do this in batches. Take each ball, one at a time, and roll it in the egg whites and the almonds and return to the pan. Once on the pan, make an indention in the middle of the cookie, I use my clean index finger; fill with raspberry jam. Bake one tray at a time in a preheated 300-degree oven until lightly golden, about 20 minutes.


They're ready! Raspberry Jim-Jams are pure deliciousness. I hope you love them as much as I do.


Enjoy!


Raspberry Jim-Jams:

yields about 40 cookies


  • 2 sticks unsalted butter, room temperature

  • 1 cup granulated sugar

  • 2 teaspoons vanilla

  • 2 large egg yolks

  • 2 1/2 cups sifted flour

  • pinch of salt

  • 2 egg whites, lightly beaten

  • 2 cups sliced almonds

  • 3/4 cup seedless raspberry preserves, stirred

  • Beat butter, sugar, egg yolks, salt, and vanilla until fluffy. Add the flour and combine until just mixed. Divide the dough in two and shape into discs. Cover each in plastic wrap and place in a large baggie, seal, and refrigerate for an hour or overnight.

  • Shape the dough into equal-sized balls. I think a total of 40 works well. Transfer each one to a parchment-lined cookie sheet. Do not overcrowd the pans; you might have to do this in batches. Take each ball, one at a time, and roll it in the egg whites and the almonds and return to the pan. Once on the pan, make an indention in the middle of the cookie, I use my clean index finger; fill with raspberry jam. Bake one tray at a time in a preheated 300-degree oven until lightly golden, about 20 minutes.

  • Time-Saving Tip: Bake delicious Raspberry Jim-Jams in advance and freeze. Once completely cooled, transfer to a container in single layers separated by wax paper.

2018 Cranberry Walk