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Pasta Frolla Christmas Jam Cookies - A Family Feast

Pasta Frolla Christmas Jam Cookies

This pastry dough can be used in a variety of recipes including cookies or for a tart.

As written, the ingredients list will give you enough dough to bake between 36-48 cookies depending on thickness. Feel free to cut the recipe in half if you’d like to make fewer (18-24) cookies – OR make the full dough amount and save half in the freezer for another recipe.

Yield: 48 cookies 1x
Prep: 2 hours 25 minsCook: 15 minsTotal: 2 hours 40 minutes


For the Dough:

2 sticks butter (1 cup or 16 tablespoons), softened

1/3 cup powdered sugar

1/3 cup granulated sugar

Pinch of salt

2 whole eggs

2 egg yolks

2 teaspoons vanilla

Zest from one whole lemon

4 cups flour

For Garnish:

1/2 to 1 cup Christmas Jam or other berry jam

Powdered sugar for dusting


  1. In the bowl of a stand mixer with a paddle attachment, cream butter then add both sugars and salt. Cream until fluffy, about two minutes.
  2. With mixer on low, add the eggs and egg yolks one at a time until mixed.
  3. Add vanilla and zest and mix again.
  4. With mixer on low, add each cup of flour until combined.
  5. Remove from bowl and knead by hand for about a minute.
  6. Refrigerate dough wrapped in plastic for up to three days or at least for two hours.
  7. Assuming you will only be baking 18-24 cookies, remove dough, cut in half and refrigerate other half for another recipe (like this one), or freeze for up to a month.
  8. Preheat oven to 350 degrees.
  9. On lightly floured surface, flatten and work dough so that it becomes soft and pliable but not warm.
  10. Roll into a log and either cut into 18 or 24 pieces depending on how large you want the cookies. For 18, cut log in half. Cut each half in thirds and each third in thirds. For 24, cut log in half, each half in half, each quarter in half, then each piece in thirds. An 18 count cookie will be about 2-2 1/2 inches.
  11. Line two cookie sheets with parchment paper
  12. Roll each dough piece into a ball then press down with the palm of your hand. With your thumb, make an indentation into the center of each then lay out on the sheet pans.
  13. With a teaspoon, fill each indentation with Christmas Jam, being careful not to fill too high.
  14. Bake for 12-15 minutes (depending on the size) until lightly golden.
  15. Remove to a cooling rack.
  16. Once cool, dust with powdered sugar.

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