How to make it

  • Cream the butter and sugar
  • Add the remaining ingredients at mixer's low speed so it doesn't fly through your kitchen and mix until smooth.
  • Divide this dough in half and wrap each part, flattened to a flying saucer, in waxed paper to rest and chill at least 1 hour.
  • When ready to bake preheat oven to 350 degrees.
  • Break each disc into small balls, about 1" diameter, lightly press them a bit thinner than rounds, and indent them with a thimble. You may want to dust the thimble with flour so it doesn't stick.
  • Fill the indentations with the jelly being sure not to over-fill them and make a mess.
  • Bake on cookie sheets about 8 to 10 minutes.
  • When they look slightly golden remove the cookies and transfer them to racks to completely cool. Once cooled place them in airtight containers. We used to freeze them when we were kids.

Reviews & Comments 4

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  • borinda 13 years ago
    Bubbalee, sorry you didn't enjoy these. My childhood cookie was always a gentle flavor to back up that of the jelly rather than its own force. Balance in my mind - not two dominating factors. Let's hope other recipes on this site more please your taste palate.
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    " It was not good "
    bubbalee ate it and said...
    I had all of the ingredients in the cupboards so I thought I'd make them. They were rather dry and need more lemon zest. I rolled them in coarse sugar and some in sesame seeds to change it up a bit, but overall I wouldn't make them again.
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  • sunny 16 years ago
    N, These look great - I look forward to baking them. N, = )
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  • zena824 16 years ago
    Wow Borinda.... these sound so yummy... will need to make these soon.
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  • shirleyoma 16 years ago
    Oh, I love anything with this much butter! lol
    really sounds good, bookmarked!
    Was this review helpful? Yes Flag

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