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1 cup or 2 sticks butter, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup confectioners' sugar
2 to 2¼ cups flour
½ cup jelly, flavor of your choice
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| Preheat oven to 350 degrees. Have 2 ungreased cookie sheets ready.
Cream the butter with the vanilla and the salt. Gradually add the
sugar, creaming well. Gradually add the flour. Mix well. Shape into
round balls using a teaspoon or a melon baller. Place on the prepared
cookie sheets a few inches apart. Make a thumbprint indentation in
the center of each cookie. Bake for 10 minutes. Fill a Flavor Express®
bellows with the jelly. Attach a large needle onto the unit. While
the cookies are still warm and on the cookie sheet, fill the indentation
with the jelly by squeezing the jelly from the unit carefully. Return
the cookies to the oven for 3 to 5 minutes more or until lightly browned.
Remove from the cookie sheet. Cool on a wire rack. Dust with confectioners'
sugar before serving. |
Flavored and/or tint colored sugars look nice on these cookies.
Decorate for the season or to your color scheme. Scatter pastel Jordan
almonds on the serving platter or other candies to create a festive
look. Remember to hold the needle opening downward when filling with
jelly.
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