JELLY SHORTBREAD COOKIES RECIPES
SHORTBREAD COOKIES WITH JAM OR JELLY CENTERS RECIPE - FOOD.COM
Do not be fooled by this little recipe. So few ingredients but believe me! It-is-a one right after another pop it in your mouth oh I cannot stop eating these. Before you know it, you will have to make another batch for the rest of your family. I got this from my best friend Robin who got it form her Taste of Home Cookbook.
Total Time 34 minutes
Prep Time 20 minutes
Cook Time 14 minutes
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar
- Beat in extract
- Gradually blend in flour
- Cover and refrigerate for an hour
- Roll into one-inch balls and place one inch apart on un-greased cookie sheet
- With the end of a wooden spoon make a indention in the ball and fill with jam
- I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
- Bake at 350 for 14 to 18 minute.
Nutrition Facts : Calories 292.1, FatContent 15.6, SaturatedFatContent 9.8, CholesterolContent 40.7, SodiumContent 139.9, CarbohydrateContent 36.2, FiberContent 0.7, SugarContent 17.6, ProteinContent 2.4
PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES ...
These are just like the shortbread and jam cookies you know, but with the taste of peanut butter and grape jelly.
Provided by Christine Thomas Boss
Categories Desserts Cookies Thumbprint Cookie Recipes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
- Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
- Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Nutrition Facts : Calories 119.5 calories, CarbohydrateContent 12.8 g, CholesterolContent 13.6 mg, FatContent 7.2 g, FiberContent 0.4 g, ProteinContent 1.7 g, SaturatedFatContent 3.7 g, SodiumContent 52.9 mg, SugarContent 6.9 g
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