Jelly Bowl Cookies
- 1/2 preparedBasic Butter Cookie Dough at room temperature
- 3/4 cup strawberry, apricot, or raspberry jam, strained fine
- Preheat oven to 350F.
- Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets.
- With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
- Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes.
- Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely.
- Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
butter, strawberry
Taken from www.epicurious.com/recipes/food/views/jelly-bowl-cookies-13502 (may not work)