Shortbread Cookies With Jam or Jelly Centers

LB in Middle Georgia's Note:

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 mins
• Prep Time: 20 mins
• Cook Time: 14 mins

Ingredients:

Serves: 12

Yield: 24.0 cookies

• 1 cup butter , no substitutes
• 2⁄3; cup sugar
• ½ teaspoon almond extract or ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup jam , for the centers

Directions:

1. Cream butter and sugar
2. Beat in extract
3. Gradually blend in flour
4. Cover and refrigerate for and hour
5. Roll into one-inch balls and place one inch apart on un-greased cookie sheet
6. With the end of a wooden spoon make a indention in the ball and fill with jam
7. 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.
8. Bake at 350 for 14 to 18 minute.

Reviews

[Neohippie]

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.

[ssej1078_1251510]

so easy and yet so delish.. made this for xmas eve party and froze them until that day :)

[HisPixie]

I'm not giving any stars because I don't know if it's my technique but I followed the recipe to a "T." I tried forming the cookies and allowing them to sit in the refrigerator; the dough chilled overnight, etc. They still spread out with jam spilling out over the sides. They taste very good but they're awfully sloppy...nothing I could put on my wedding cookie table. :(