EASY JAM-FILLED COOKIES
Generations of women have baked this recipe to serve with tea or place in lunch boxes. They look great on a Christmas platter. This recipe came from my mother. I have been making them in my home since the early-seventies.
Provided by Maureen Haddock
Categories Cookies
Time 40m
Number Of Ingredients 9
Steps:
- 1. Cream butter and sugar together, add eggs and vanilla, beating until smooth.
- 2. In a separate bowl, mix soda, cream of tarter, salt, and flour. Add dry ingredients to butter mixture, blending thoroughly.
- 3. This dough will be very stiff. Roll dough into small balls, no more than one inch in diameter. Place on greased cookie sheets, leaving room for cookies to spread.
- 4. Make impressions in balls with a blunt object and fill each impression with ½ teaspoon of raspberry jam.
- 5. Bake the cookies in a 350°F oven for 10 to 12 minutes or until golden brown. Leave cookies on the pan for a few minutes after they come out of the oven, before removing them to cooling racks.
- 6. HINTS: There is absolutely nothing wrong with serving irregular looking cookies. Love and cookies bring joy to the recipient, regardless of presentation. However, a tray of uniformly shaped tea treats with exactly the right amount of jam in the very middle is a thing of beauty and brings a sense of pride to the cook. Using a one-inch scoop helps to keep the cookie size uniform. Making the impressions with a blunt object about ½ an inch across allows for consistency. I use the wooden handle that fell off my soup ladle to make impressions in my cookies. Measuring the jam is always better than guessing at the desired amount. I think these cookies look like little wreaths.
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