Thimble Cookies
From borinda 16 years agoIngredients
- 1/2 pound sweet butter shopping list
- 1/2 cup sugar shopping list
- 2 egg yolks shopping list
- 1/2 tsp vanilla extract shopping list
- 1/2 tsp. grated lemon zet shopping list
- 1 tsp fresh lemon juice shopping list
- 1/2 tsp baking powder shopping list
- 2 1/4 cups all-purpose flour shopping list
- red raspberry jelly shopping list
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.
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The Rating
Reviewed by 3 people-
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.
bubbalee in loved it
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