JELLY IN REAL LIFE RECIPES

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JELLY COOKIES RECIPE | ALLRECIPES



Jelly Cookies Recipe | Allrecipes image

Jam filled wells sprinkled with confectioners' sugar.

Provided by Krissyp

Categories     Desserts    Cookies

Yield 3 dozen

Number Of Ingredients 9

1 cup butter, softened
2?½ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ cup raspberry preserves
? cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
  • Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
  • Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 224 calories, CarbohydrateContent 30.2 g, CholesterolContent 37.4 mg, FatContent 10.7 g, FiberContent 0.5 g, ProteinContent 2.3 g, SaturatedFatContent 6.6 g, SodiumContent 107.1 mg, SugarContent 15.9 g

MINT JELLY RECIPE | MARTHA STEWART



Mint Jelly Recipe | Martha Stewart image

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups fresh mint, firmly packed
2 cups water
3 tablespoons freshly squeezed lemon juice
3 1/2 cups sugar
3 ounces liquid pectin
2 drops green food coloring

Steps:

  • Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
  • Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

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