Hubby has been wanting a homemade treat lately and this was surprisingly quick and easy to turn out. I used Smuckers strawberry jam and it was like taking a small bite of strawberry shortcake each time . Really good stuff!
I cooked it about 10 mins longer in my oven and still they were a little crumbly. Oh my goodness they were good crumbs though!
I used the back of a teaspoon to squish the middle enough to hold the jelly.
Love
Ranchmama
Gooseberry Patch
Submitted by: Karen Crooks from West Des Moines, IA
Originally shared on the web 01/30/2013
3/4 c. butter, softened
3/4 c. sugar, divided
2 egg yolks, beaten
1/2 t. vanilla extract
1/4 t. salt
2 c. all-purpose flour
2 t. lemon zest
Submitted by: Karen Crooks from West Des Moines, IA
Originally shared on the web 01/30/2013
3/4 c. butter, softened
3/4 c. sugar, divided
2 egg yolks, beaten
1/2 t. vanilla extract
1/4 t. salt
2 c. all-purpose flour
2 t. lemon zest
( I used lemon extract)
2 T. currant jelly,strawberry jam or orange marmalade
2 T. currant jelly,strawberry jam or orange marmalade
Combine butter, 1/2 c. sugar, egg yolks, vanilla and salt.
Beat until blended.
Gradually add flour and lemon zest. Beat between additions until just combined, do not over beat.
Roll into one-inch balls.
Roll balls in remaining sugar and place on ungreased baking sheets.
Indent each cookie, fill indentations with 1/4 teaspoon jelly.
Bake at 350 degrees for about 12 minutes.
Remove to wire racks to cool.
Makes 3 dozen cookies.
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