Christmas A to Z Letter J

December 8, 2025

Welcome Back to Christmas A to Z
J …is for Jingle Bells, Jam Cookies and Jelly Cake

Jingle Bells

One of the most popular songs heard during the Christmas season began not for that holiday, but as a winter song with the title, "The One Horse Open Sleigh”.

Some historical sites tell us that "Jingle Bells" was written by Medford, Massachusetts resident James Pierpont in 1850, inspired by the annual one-horse open-sleigh races on Salem and Pleasant Streets between Medford Square and Malden Square. Pierpont penned the racy little ditty in Simpson's Tavern, a boardinghouse that had only one piano in town

I am not sure just how accurate some of this information is, but it does seem to fit the song. I have often wondered what it would be like to ride in a “One Horse Open Sleigh. Watching older movies with people riding in these sleigh’s is very enjoyable.

Jam Cookies

At Christmas time I always see cookies with jam. Thumbprint cookies are very popular

Perfect Thumbprint Cookies

Cookies:

⅓ cup unsifted powdered sugar
1 stick unsalted butter, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon fine salt
⅛ teaspoon almond extract
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided

Icing:
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Directions

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with a silicone mat.
Mix together powdered sugar and butter in a large bowl with a rubber spatula until creamy. Add egg yolk, vanilla, salt, and almond extract; mix well. Blend in flour until just combined.
Use a sorbet scoop to portion dough into 1/2-ounce (about 1 tablespoon) balls. Roll each ball in a plate of white sugar to coat; roll again between your palms.
Place several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.
For rounder cookies with less jam, poke a well into each ball using a finger or the end of a thick wooden spoon dusted with powdered sugar. Fill wells with fruit jam. Tap the baking sheet against the counter to let jam settle.
For flatter, jammier cookies: Press thumb into each ball to make a large, shallow indentation. Spoon in jam. Tap the baking sheet against the counter to let jam settle.
Bake in the preheated oven until light golden brown, about 15 minutes. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar.
Make icing: Place powdered sugar in a small bowl. Add milk, a little at a time, until icing reaches a consistency that will hold its shape when piped. Pipe over cookies in a zigzag pattern. Let sit for 15 minutes before serving.

Jelly Cake or Linzer Torte

When I was a small child my Mother would always make “Jelly Cake” during the Christmas Season. It was so delicious! Even though I knew it as “Jelly Cake” it can also be known as Linzer Torte.

Here is an old Betty Crocker Recipe I found.

Ingredients
1 cup Gold Medal™ all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
½ cup butter or margarine, softened
½ teaspoon ground cinnamon
2/3 cup red raspberry preserves…
or any flavor will do)

Directions
Heat oven to 375ºF. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of un-greased square pan, 9 x 9 x 2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.

Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles.