Crescent Jam Cookies
Prep time
Cook time
Total time
These rich crescent jam cookies, made with a yeasted dough, are sweet, crumbly, and perfect for snacking.
Serves: 40 cookies
  • 1 cup shortening
  • 2¼ teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3½ cups all purpose flour
  • ½ cup milk
  • 2 eggs, lightly beaten
  • ½ cup jam, any flavor
  1. In a small saucepan, bring the milk to a boil and then remove it from the heat. Allow it to cool down to room temperature.
  2. In a large bowl, stir together the sugar, salt, and flour. Cut in the shortening and yeast using a pastry cutter or two knives, until the largest pieces of shortening are the size of small peas. Add the cooled milk and eggs and mix thoroughly with a wooden spoon.
  3. Gently shape the dough into a ball, being careful not to overwork it with your hands, wrap it in plastic wrap, and chill it in the refrigerator for a least 2 hours, or overnight.
  4. When ready to roll out the dough, preheat the oven to 400°F and line two cookie sheets with parchment paper.
  5. Sprinkle your countertop lightly with powdered sugar. Turn the dough out onto it, and roll it out to a ⅛ inch thickness. Using a 9" cake pan as a guide, cut the dough into 5 circular pieces. If you can only get 4 from the rolled out dough, put the scraps together and roll it out again to get the 5th circle.
  6. Cut each circle into 8 pie-shaped wedges. Spread each wedge lightly with jam, leaving a small border at the edges, then roll each wedge up, beginning at the wide end.
  7. Place the crescent rolls onto the prepared baking sheets, shaping them gently into a crescent shake. Bake for 15 minutes, or until golden brown.
Recipe by Today We Bake at