ins.
For basic shaped cookies, roll out dough until 1
Mix everything, but jam,egg white,and nuts. Set
Preheat oven to 375\u00b0F Line a baking sheet with parchment paper.
Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
Stir in flour until just combined.
Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
Bake tarts for 12-13 minutes, until cookies just start to brown.
Cool on a wire rack.
ive as generous of a jam cup as I would like
enter of each cookie. Bake cookies for 8-10 minutes or
ookie with a teaspoonful of jam.
Bake at 350 degrees
argins of the cookies. Add 1.5 tsp of jam in middle
illing: Either use a thick jam, pie filling or marmalade, or
\"window\" in half the cookies (these will be the top
hem in the nuts. Place cookies on the prepared cookie sheet
ndentation in each cookie with jam.
Preheat oven to 350\u00b0F.
Mix all of the ingredients (except for the egg) together. One mixed, add the egg, blending completely.
Roll out the dough to 1/4 inch on a lightly floured surface, then cut out cookies with a round cutter. Make a hole in the middle of half of the cookies.
Bake for 10 - 12 minutes or until a light golden colour. Do not overcook.
Once cookies are cool, spread the jam on the cookie without the hole. Top gently with the cookie with the hole to form a sandwich.
fill the indention up with jam using a teaspoon or a
n indention and fill with jam. I usually make different flavors
rays. Spoon 1/2 teaspoon jam into the centre of each
Cream shortening and sugar until fluffy.
Add egg yolks, vanilla and salt; beat well.
Add flour gradually.
Shape dough into balls (2 teaspoons to each ball) and place on baking sheets. Flatten slightly and use thumb to make a depression in the center of each.
Fill these centers with 1/2 teaspoonful of jam.
Bake in a preheated oven at 350\u00b0 for 18 minutes.
Cream the sugar and butter with spoon.
Add egg yolks, vanilla and flour; stir until blended.
Make small balls; dip in egg whites, then in chopped nuts.
Place on greased cookie sheet. Bake in a 350\u00b0 oven for 3 to 5 minutes.
Remove from oven and press your finger in each cookie.
Return to oven and finish baking for 20 minutes.
While the cookies are still hot, put preserves in.
Makes 3 to 4 dozen.
Cream butter and sugar until fluffy.
Add flour.
Shape dough into little balls (about the size of marbles).
Poke a dent into each ball (with your thumb) and fill with jam.
Mix cream cheese and butter.
Add flour. Divide into two balls.
Refrigerate for 8 hours.
Roll onto a floured board to 1/4-inch thickness.
Cut in 2-inch diameter. Indent center with thumb and fill with 1/2 teaspoon jam.
Beat butter, sugar, vanilla and egg yolk in medium bowl until fluffy.
Stir in flour and gather dough into a ball.
Chill several hours.
Roll 1 teaspoon of dough into a ball.
Dip into slightly beaten egg white and roll in chopped nuts.
Repeat with remaining dough.
Place on ungreased cookie sheet 1 inch apart.
Press indentation in center of each cookie and fill with jam.
Bake in 300\u00b0 oven for 20 minutes or until lightly golden.
Cool on wire rack.