JAM FILLED BUTTER COOKIES
INGREDIENTS
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups flour
1/2 cup fruit jam
1/2 cup white sugar
2 egg yolks
1 3/4 cups flour
1/2 cup fruit jam
METHOD
Preheat the oven to 190˚C (375˚F)
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of jam preserves (your choice of flavour). Optional to cut cookies in shapes by rolling out dough and using a cookie cutter.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of jam preserves (your choice of flavour). Optional to cut cookies in shapes by rolling out dough and using a cookie cutter.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.