Tuesday, December 6, 2011

Schoene Kuchen/ Butter Cookies with Damson Plum Jam

I must say that these cookies of all of my mom's cookies are still my personal favorite. A soft buttery cookie filled with her homemade Damson Plum Jam. This summer I asked my mom to teach me how to make the jam just so these cookies would always be in the family. There is nothing out of the ordinary special about them, just simple and good that comes with good memories of my mom making them. Perhaps it is all the love that goes into her cookies that makes Christmas special for us.
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  1. Cream the butter and sugar together really well for a couple of minutes until it is light and fluffy in color.
  2. Add eggs in one at a time and beat well.
  3. Sift together the flour and baking powder, gently stirring that in to the butter mixture.
  4. Chill over night. Dough is very soft to work with it needs to be in the fridge overnight or several hours.
  5. Form into little 1 inch balls and make a dent using you finger.
  6. Fill with Damson Plum Jam or your personal favorite.
  7. Bake at 350 for 8-10 minutes.
  8. Let cool on cookie sheet for a minute before you remove it to the cooling rack.

16 comments:

  1. These make me want to start baking some Christmas cookies. Yum!

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  2. They look lovely. Could you post your Damson plum jam recipe?

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  3. peg.....if you go to our cookie page, it is posted under my recipe of oma's jam jam cookies .....next damson plum season i will post the recipe in its own post.

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  4. These look yummy! Thank you for sharing. Just wondering if these cookies can be kept in the freezer?

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  5. shirley reimer bertheletteDecember 6, 2011 at 11:18 AM

    Hi Charlotte, These are the same wonderful cookies my mom also made ,plus awhole lot of different ones for Christmas this huh,damson plum sounds fimilar too,

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  6. Would you share your recipe for the Damson plum jam?

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  7. Buttery cookies with plum jam..delicious! It's a good thing to get recipes from your Mom while you can..I now wish I would have asked my Mom for more recipes!

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  8. Nice to see the mennonite recipes...

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  9. Where do you get the damson plums to make the jam. I didn't think they were available in Canada.

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  10. We always order a case of Damson Plums from our local grocer or Farmers Market. It is a small dark Plum. I posted a recipe of sorts on Omas Jam Jams found under mennonite recipes. In August of this year I will post the real recipe.

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  11. I want to make these for our cookie exchange. Can you give me a ball park figure of how many one batch make. I need to know if I should double the recipe.

    Thank you so much!!!
    Blessings,
    Linda

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  12. sorry Linda, I really don't recall exactly. I think about 3 dozen or so.

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  13. Hi there, just baked them but they went super flat. They are yummy but do not look the best. Followed recipe to the t. Please help Eileen.
    jakeneileen@telus

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  14. Hi Eileen, I am so sorry that your cookies went flat. That is always a mystery to me when I make cookies that I always make and then out of the blue they go flat when they never do.......it is a mystery. I will remake these cookies in this next week, (I hope) and let you know what happens. All I can suggest is perhaps a half cup more flour? I really don't know what else it could be.
    Blessings to you this hopeful Advent Season.....
    By the way, you email address you sent me was incomplete, so I hope you get the message here.

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  15. Yes I did get your message Charlotte. Thank-you for your quick reply. I also thought they might need more flour. But please ,I am sure you are busy enough to not bake them again. Could you send me your personal email, I would like to be a friend of yours. I admire you so much being a Mennonite myself. I actually have a daughter who lives near you and would love to get a hold of your cook book when I am down your way. I will share more in your response. And the same to you at this time of year as we celebrate our Saviour's birth. Eileen

    my email is jakeneileen@telus.net

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  16. There is a reason our ancestors recipes read "enough flour to make soft or stiff dough." The moisture content of flour can vary and hence 3 cups one time seems a little much when the next time you might need another 1/2 cup for the same dough texture. Just as in yeast baking cookies require you to develop a "feel" to get the same results each time.

    While in retail business had a customer with bread maker problems. Problem was solved when he told me he tamped the flour down in the cup. He wasn't making bread but bricks instead with this method.

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