Prep 20 mins
Cook 14 mins
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.
- 1 cup butter, no substitutes
- 2⁄3 cup sugar
- 1⁄2 teaspoon almond extract or 1⁄2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄2 cup jam, for the centers
- 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.
I made these for holiday gifts, and I'd better put them away soon before I eat them all. They are delicate and melt-in-your mouth buttery. I use homemade peach jam, and followed the advice of some other reviewers and chilled the cookies after forming them and before baking so that they wouldn't spread too much. They spread a little but held together and the jam didn't leak out. It also takes only a tiny bit of jam for each cookie, like 1/4 tsp. It didn't seem like enough to me, but I'm glad I didn't try to cram in more, because it melts and more probably would have run over. I look forward to making these again with different flavors of jam.
so easy and yet so delish.. made this for xmas eve party and froze them until that day :)
Perfect shortbread cookie. I made the dough and baked the cookies 2 days apart. I took the dough out of the refrigerator and it was rock hard. It sat there while I baked other cookies (about 30 min) and was stiff and dry when I formed them into balls. I was afraid the finished result would be too dry but they are perfect and light. I made the indentation with the back of a measuring teaspoon then re-formed the cookie to look neater and filled with almost 1/2 tsp of home made peach jam. The cookies spread very little. These are really good cookies. My favorite would have to be raspberry jam, but the peach had to be used.<br/><br/>UPDATE: When cooking the remainder of the dough I discovered that the dough will spread when cooked unless it's cold. So, keep the dough cold and the spread is minimal.