1 c. butter (softened)
2/3 c. sugar
1 tsp vanilla extract (or try 1/2 tsp almond)
1 egg yolk
1 tsp milk
2 c. flour
1/2 tsp salt
Jam- any varieties (I used raspberry, strawberry, apricot)
Cream butter and sugar together. Add vanilla, egg yolk and milk. Stir in flour and salt until dough ball forms. Refrigerate for 1 hour (essential so cookies don't spread out too much during baking). Roll dough into 1 inch balls. Make a well in the cookies using your thumb or a 1/2 tsp measuring spoon. Fill the wells with jam (don't overfill!).
Bake at 350 degrees for 15-18 mins. When the bottoms of the cookies start to brown, they are done (cookies don't need to be browned on top). Allow to cool for a while on the cookie sheet. Can be kept 3-4 days or can be frozen.
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