Recipe by LB in Middle Georgia
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.
Top Review by 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.
- 236.59 ml butter, no substitutes
- 158.51 ml sugar
- 2.46 ml almond extract or 2.46 ml vanilla extract
- 473.18 ml all-purpose flour
- 118.29 ml jam, for the centers
Directions See How It's Made
- 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.