Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This recipe comes from a Highlights magazine Holiday cookbook published in the '80s. I like it best with a high-pectin jam that holds its shape during baking, though I will soon be trying it with Morello cherry jam, which should marry well with the almond-flavored cookie. I'm completely guessing about the yield of this recipe, since I haven't made them in quite a while.

Ingredients Nutrition

Directions

  1. Cut butter into bowl.
  2. Add vanilla and almond extract.
  3. Add cornstarch, sugar and flour.
  4. Mix together.
  5. Make tablespoon-sized balls of dough.
  6. Place on lightly greased cookie sheet, flatten each ball a bit and make a small dent in each with your thumb of forefinger.
  7. Put a 1/4- 1/2 t jelly in each dent.
  8. Bake at 325* for 15-20 mins or until golden brown at edges.
  9. Cool on rack, store in airtight container.

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