Recipe

Thimble Cookies Recipe

	Borinda / All my dishes 2 years, 2 months ago This is one of those classic cookies we all remember from childhood and need to share with our friends and children, too. Buttery with a hint of lemon to enhance the jelly's flavor. Prep:30m Cook:810m Servings:24	Borinda
	oldtime favorites classic

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Ingredients

1/2 pound sweet butter

1/2 cup sugar

2 egg yolks

1/2 tsp vanilla extract

1/2 tsp. grated lemon zet

1 tsp fresh lemon juice

1/2 tsp baking powder

2 1/4 cups all-purpose flour

red raspberry jelly

Directions

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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