Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes "Jamaretti" Cookies 3.1 (190) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 20, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Yield: 3 dozen Spread the love and pass these cookies, loaded with your favorite jam. Ingredients 2 ¼ cups flour (spooned and leveled), plus more for work surface 1 teaspoon baking powder ½ teaspoon fine salt ½ teaspoon ground cinnamon ½ cup almond paste ¾ cup sugar 1 stick unsalted butter, room temperature 2 large eggs ½ cup jam (apricot, blackberry, or raspberry) 1 cup confectioners' sugar 4 teaspoons whole milk Directions Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to 2 parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.) Romulo Yanes Cook's Notes This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight. Print