Jelly Bowl Cookies
Ingredients
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups granulated sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
Jelly of some type: strawberry, raspberry or apricot, or a combination
Directions
- In bowl of a stand mixer. Beat together the butter, sugar, and salt until fluffy. Beat in yolks, one at a time, until combined, then add vanilla and beat until smooth. Beat in flour gradually until just combined.
- Measure out 16 grams per cookie into balls and arrange about one inch apart on baking sheets. Make an indentation with a half teaspoon in the center of each ball of dough and fill with about as much jelly.
- Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Store between layers of wax paper in airtight containers up to six weeks.
Notes
- from Epicurious