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Tea 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
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.