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Jelly Tops (Thumbprint Cookies)


  • Yield: 24-26 1x

Ingredients

Scale
  • 1 1/2 sticks butter
  • 1/2 cup sugar
  • 1 3/4 cups flour
  • 1 1/2 tsp vanilla (or substitute 1/2 tsp Almond extract + 1 tsp vanilla extract)
  • jelly of choice (must be jelly--Jam won't work)
  • 2 eggs
  • 1/2 tsp salt
  • powdered sugar (TOPPING)

Instructions

  1. Preheat oven to 375 degrees (350º convection).
  2. Cream butter and sugar.
  3. Add remaining ingredients.
  4. Form 1" balls. Slightly flatten (Roll until completely round before flattening to prevent cracks)
  5. Press thumbprint in top.
  6. Chill in freezer for 15-30 minutes
  7. Top with jelly of choice.
  8. Bake for 10-12 minutes, until slightly brown edges.
  9. Dust with powdered sugar.
  10. Allow to cool completely on baking sheet until pan is cool

Notes

Source:  Emma Ruth Scott

NOTE: If making batches on teh same bakign sheet, make sure th baking sheet is cool before placing the next batch on it or the cookies will spread

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90
  • Fat: 3.8
  • Carbohydrates: 10.8
  • Protein: 1.0
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