Recipe by senseicheryl
This recipe was featured in an email this morning from the www.recipe4living.com website. "This is a fast butter cookie that looks great on a tray. It's especially quick because the dough doesn't need to chill." Please note that the yield size is estimated as I have not made these yet.
Top Review by wicked cook 46
I made 18 cookies with this recipe.They are very shortbread like. Plain but would make a nice addition to a cookie tray.The orange zest does add a bit of yumminess I patted down some and used another method I use for a similar recipe I have done for years and that is to roll into a ball a bit smaller then a ping pong ball poke a "hole" then fill with jam. I found this kept the jam from oozing out a bit better then the patted down way. I think next time I will use some of the juice from the orange in place of the vanilla for some added flavour kick. A good cookie recipe to play around with by adding some different flavourings and jams. Not a WOW recipe but a nice addition to any cookbook. I did this for the "My 3 Chefs Fall 2008" challenge
- 4 ounces unsalted butter, softened
- 1⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1 orange, zest of, finely grated (optional)
- 1⁄2 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup all-purpose flour
- 1⁄2 cup raspberry jam (or apricot jam)
Directions See How It's Made
- Preheat oven to 325 degrees F.
- With an electric mixer, beat butter, sugar, salt, orange zest and vanilla until well combined. Do not overmix. Beat in yolk. Sift the flour and add into the mixture until just combined. Scrape the bowl and mix again. Turn dough onto work surface and knead together until smooth.
- On a lightly floured surface, press the dough into a 1/2-inch thick patty. Dip a 1-inch round cutter into flour and cut out circles. Place cookies on an ungreased baking sheet at least 1 inch apart. Gather up scraps, form another patty and repeat until all the dough is used up.
- Using your thumb or the end of a large wooden spoon, make an impression in the center of each cookie without going through. Fill each impression with about 1/4 teaspoons jam.
- Bake for 22 minutes or just until the jam bubbles. Let the cookies cool on a baking sheet for 20 minutes, then cool completely on wire rack.