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
RASPBERRY SHORTBREAD COOKIES RECIPE - FOOD.COM
Make and share this Raspberry Shortbread Cookies recipe from Food.com.
Total Time 1 hours 3 minutes
Prep Time 45 minutes
Cook Time 18 minutes
Yield 42 cookies
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar.
- Beat in extract; gradually add flour until dough forms a ball.
- Cover and refrigerate for 1 hour or until easy to handle.
- Roll into 1 inch balls.
- Place 1 inch apart on ungreased baking sheets.
- Using the end of a wooden spoon handle, make an indentation in the center.
- Fill with jam.
- Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
- Spoon additional into cookies if desired.
- Combine glaze ingredients and drizzle over cookies.
Nutrition Facts : Calories 91.2, FatContent 4.4, SaturatedFatContent 2.8, CholesterolContent 11.6, SodiumContent 39.6, CarbohydrateContent 12.3, FiberContent 0.2, SugarContent 7.2, ProteinContent 0.7
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