Thursday, 15 November 2012

Sweetheart Cookies


1 1/2 cups butter (no substitutes), softened
1 cup granulated sugar
2 egg yolks
3 cups all-purpose flour
4 tablespoons raspberry or strawberry preserves
Confectioners' sugar


In a large mixing bowl, cream butter and sugar.  Add egg yolks; mix well.  Stir in flour by hand.  On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined.  Roll into 1-inch balls.  Place 2 inches apart on greased baking sheets.  Using the end of a wooden spoon handle, make an indentation in the center of each.  Fill each with 1/4 teaspoon of preserves.  Bake at 350 degrees F for 13 to 15 minutes or until edges are lightly browned.  Remove to wire racks.  Dust warm cookies with confectioners' sugar.  Cool.  They freeze well.

Makes about 4 dozen cookies.

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