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Jam filling for Italian butter cookies

post #1 of 8
9/24/12 at 8:51am
Thread Starter 
I hope someone can help me out, I cant find too much information over the internet. I am looking for a brand (or recipe) for the jelly filling that are found in the Italian butter cookies that are sold in bakeries. Anyone have some info on what is used or what you use in the bakeries? Thanks! icon_smile.gif
LL
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post #2 of 8
9/25/12 at 9:40am
It's raspberry jam, strained to get rid of the seeds, and then cooked until it boils.

That's all.
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post #3 of 8
9/25/12 at 11:55am
Thread Starter 
Thanks for your response BakingIrene, I appreciate it. What is the purpose of cooking the jam till it boils?
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post #4 of 8
9/25/12 at 12:31pm
Jam is normally cooked to a specific sugar level for spreading onto bread etc.

Boiling the jam makes it set a little harder which is useful for filling cookies and coating fruitcakes.
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post #5 of 8
9/25/12 at 2:08pm
Thread Starter 
great I will try that, thanks alot icon_smile.gif
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post #6 of 8
9/25/12 at 7:09pm
Or just use a store bought jam (raspberry and apricot are traditional) straight from the jar. Just a little smeared on one cookie and sandwich them together.
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post #7 of 8
9/25/12 at 7:37pm
I was referring to store bought jam. It seems to have more "glop" than homemade jam, and it sure gets a lot better after it's been boiled for a minute.
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post #8 of 8
10/1/12 at 10:00am
Does anyone have a really good recipe for these Italian Butter Cookies? Thanks.
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