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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These are fun to make with kids and a great way to use up leftover jam. Although these call for Raspberry jam, any jam or a variety of jams can be used - if using different colored jams/marlmade these look so pretty on a tray. Recipe source: Bon Appetit (June 1987) Ingredients:
2 tablespoons sugar |
3/4 teaspoon cinnamon |
1 3/4 cups flour |
2 tablespoons flour |
3/4 cup brown sugar |
1/4 teaspoon salt |
1 cup butter, room temperature |
1 egg yolk |
1 1/2 teaspoons vanilla |
raspberry jam (see note above in description) |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
3. In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
4. In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
5. Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
6. Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
7. Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
8. Bake all rounds for 5 minutes. Remove from oven.
9. Make indentations in centers of remaining rounds and fill with jam (see description above).
10. Return to oven and bake for 8-10 minutes.
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