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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe comes from a Highlights magazine Holiday cookbook published in the '80s. I like it best with a high-pectin jam that holds its shape during baking, though I will soon be trying it with Morello cherry jam, which should marry well with the almond-flavored cookie. I'm completely guessing about the yield of this recipe, since I haven't made them in quite a while. Ingredients:
3/4 cup butter |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1/2 cup cornstarch |
1/2 cup confectioners' sugar |
1 cup flour |
high-pectin jelly, such as rosehip,plum,quince or currant |
Directions:
1. Cut butter into bowl.
2. Add vanilla and almond extract.
3. Add cornstarch, sugar and flour.
4. Mix together.
5. Make tablespoon-sized balls of dough.
6. Place on lightly greased cookie sheet, flatten each ball a bit and make a small dent in each with your thumb of forefinger.
7. Put a 1/4- 1/2 t jelly in each dent.
8. Bake at 325* for 15-20 mins or until golden brown at edges.
9. Cool on rack, store in airtight container.
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