This is one of those traditional Swedish recipes I was talking about. I tried this one first because it is John's favorite. I think I used more jam than John's aunt normally does, but as the jam is his favorite part, there were no complaints. When I asked him for honest constructive criticism, he just said , "Make More." As with the other butter cookies, these get better as they age, you just need to keep them in the fridge in a wax paper lined gift tin canister thing whatchamacallit that you can pick up at the dollar store especially at Christmas time.
Also I didn't have seedless jam, so I just pushed some raspberry preserves through a strainer and threw out the seeds.
Jam Thumbprints
1 c. butter- well creamed
1/2 c. sugar
2 egg yolks
1/2 tsp vanilla
2 c. flour
Cream together butter and sugar, add egg yolks and vanilla and mix thoroughly. Work in flour. Shape into ball. Refrigerate overnight wrapped in wax paper. Roll into walnut sized balls, place on cookie sheet, press finger or thumb and fill with seedless raspberry jam. Sprinkle with finely chopped nuts (optional)
Bake at 350 for 10-12 minutes. Makes about 40 cookies.
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