Jelly Snow Tops are delicate, nutty cookies topped with a dollop of fruit jam and a swirl of fluffy meringue. These cookies are a nostalgic treat often seen around the holidays. They blend the crunch of chopped nuts with the sweet-tart surprise of jam and the soft chew of baked meringue. Their festive appearance and rich texture make them a standout addition to cookie platters or tea-time spreads. A product of mid-century American baking, they reflect the creativity and charm of an era that loved cookies with character.
Ingredients
- ½ cup butter (cubed)
- ¼ cup brown sugar (firmly packed and free from lumps)
- 1 egg yolk (reserve white)
- ¼ tsp salt
- 1 cup all-purpose flour (sifted)
- ½ cup chopped nuts (e.g., walnuts or pecans)
- 1 egg white
- ¼ cup granulated sugar
- 2 tbsp fruit jam or preserves (e.g., raspberry or apricot)
Instructions
Step 1: Cream Base
- Cream together the butter, brown sugar, egg yolk, and salt until light and fluffy.
Step 2: Add Dry Ingredients
- Gradually add the sifted flour and mix until fully incorporated. Stir in chopped nuts.
Step 3: Shape the Dough
- Form dough into a moderately stiff texture. Use about 1 teaspoon of dough per cookie.
Step 4: Prepare Cookies for Filling
- Roll dough between palms into balls. Place 2 inches apart on an ungreased cookie sheet.
- Using your finger or thumb, make a depression in the center of each ball.
Step 5: Add Jam
- Fill each indentation with about ½ tsp of fruit jam.
Step 6: Make Meringue
- Beat reserved egg white until stiff. Gradually add ¼ cup sugar and beat until stiff and glossy.
Step 7: Top with Meringue
- Spoon or pipe a small amount of meringue over the jam in each cookie.
Step 8: Bake
- Bake at 300°F for 30 minutes or until cookies are light brown and the meringue is crisp.
Tips
- Use finely chopped walnuts or pecans for the best texture.
- Swap jam flavors, raspberry, apricot, and cherry work especially well.
- Chill the dough 15 minutes for easier shaping.
- Add ⅛ teaspoon almond extract to the dough for a deeper flavor.
- Make depressions with the end of a wooden spoon for uniform wells.
- Pipe the meringue for a more decorative finish.
- For crispier cookies, bake 5 minutes longer.
- To prevent cracking, keep dough balls small and even in size.
- These cookies store best in an airtight tin, not plastic.
Nutrition
Calories: 73kcalCarbohydrates: 13gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 8mgSodium: 43mgPotassium: 25mgFiber: 0.4gSugar: 7gVitamin A: 11IUVitamin C: 0.03mgCalcium: 17mgIron: 0.5mg
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