Jam Filled Butter Cookies |
| Name: |
Laura Herbst |
| Base: |
Fort Campbell |
| Recipe: |
Ingredients
2/3 cup butter or margarine
1/3 cup granulated (white) sugar
1 egg
1 teaspoon vanilla
3-5 drops lemon juice
1 1/2 cups flour
dash of salt (optional)
25 teaspnoons favorite flavor jam, jelly or preserves
Directions
Preheat oven to 350 degrees. Soften butter or margarine and cream in sugar. Add egg, vanilla and lemon juice and beat (by hand or a few minutes with mixer) until well blended. Add flour and salt and stir well (i find a strong wooden sppon works best, or a mixer with a dough/stir attatchment). More flour may be needed to reduce 'stickyness', especially if using roll and cut method.
You can use either the 'roll and cut out' method or 'ball and flatten' method (second method is much faster, but I like to use cookie cutters for holidays or special occassions).
Roll and Cut out method
Chill dough for 20 minutes or more and then roll out to about 1/4 inch (or desired) thickness) and cut with your favorite cookie cutter.
Ball and flatten method
Form heaping tablespoonsfull of dough into balls (can make as small or large as you like).
Place on baking sheet and then, using thumb or finger, make a small indent in center of each cookie and fill with small amount (about one teaspoon or less) or your favortie flavor of jam, jelly or preserves.
Bake at 350 degrees about 10-15 minutes (baking time will vary by thickness). Bake a few minutes longer if you like crispy cookies. Allow to cool on sheet or rack for a few minutes to avoid breaking upon removal.
Yield: Makes about 20-25 cookies.
Note: These cokies have also been called "Thumbprint Cookies".
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