efore serving, fill centers with jam or preserves. Makes about 42
Cream together butter and sugar until fluffy.
Add egg yolks, vanilla and salt.
Beat well.
Gradually add flour, mixing well. Shape into 3/4-inch balls.
Dip in slightly beaten egg whites, then roll in chopped walnuts.
Place 1-inch apart onto greased cookie sheet.
Press down center on each with thumb.
Bake at 350\u00b0 for 15 to 17 minutes.
Cool slightly.
Remove from pan and cool on rack.
Just before serving, place jam in center of cookie.
Makes 3 dozen.
spoon. Fill this with jam/nutella/nut butter.
Bake
1/2 tablespoons of jam on each slice. Distribute the
teaspoon raspberry or apricot jam.
Bake at 350 degrees
ext batch.
Bring the jam to a boil in a
Preheat oven to 350\u00b0. In a large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2 to 3 minutes). Cover and chill dough at least 1 hour. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each ball (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Drizzle cookies with glaze.
hile still warm, fill with jam or jelly.
Let cool
ith about 1/4 t. jam.
Bake for 14 to
Combine all ingredients, adding flour last.
Shape into balls. Place on cookie sheet.
Make indentation atop each ball with your thumb.
Fill hole with jam.
Bake at 350\u00b0 for 10 to 13 minutes.
Preheat oven to 350\u00b0. Cream butter and sugar until light and fluffy. Add 1/2 teaspoon almond extract and mix. Add flour gradually. Chill, covered, for 1 hour. Shape dough into 1-inch balls and place 2-inches apart on greased cookie sheets. Make an indentation in each cookie with thumb. Fill each indentation with 1/2 teaspoon jam. Bake 14 to 18 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute and remove to wire racks to cool completely.
Heat oven to 350\u00b0 (moderate).
Work butter until creamy in bowl.
Add sugar; beat until light and fluffy.
Add egg yolks and extracts; beat well.
Add flour gradually; mix until smooth. Shape level tablespoonfuls of dough into balls.
Place on greased cookie sheets; press each ball with thumb.
Drop a little jam in each depression.
Bake for 10 to 12 minutes, until lightly browned.
Cool on racks.
Makes about 4 dozen.
ell mixed.
Add the jam, blend in.
Add the
0 minutes before proceeding with recipe.
On a floured surface
I purposely did not use quantity. You can make as much as you need.
Mix 1 part butter with 2 parts cream cheese.
Stack bread and trim crusts. Save crusts for another recipe or to make bread crumbs.
Spread 1 slice with butter/cream cheese. Spread your jam or chutney. Top with another slice. Press down with your hand.
Cut in squares, rectangles or triangles.
Enjoy.
applesauce, vegetable oil, eggs, and jam.
Mix thoroughly.
Fold
ERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE JARS
ut 1 Basic Pie Crust recipe.
Using a 3-inch
Cake:.
In the original recipe, my grandmother starts out by
Finely grind all spices (suggested spices are:
cinnamon, nutmeg and coffee).
Mix 6 eggs, 2 cups sugar, jam, butter, buttermilk, flour, baking powder, soda and spices in a bowl.
Put in shallow pans to bake (this recipe makes a few layers).
Put cake together using icing (see below for recipe) between the layers and over the top.