Sunday, September 11, 2011

Jewel Cookies

One of the things I love about this recipe is that it doesn’t make a large quantity. There’s enough to satisfy a Cookie Monster’s craving - but not enough for gorging. These cookies freeze beautifully and thaw in a flash. My grand-daughters adore them, just as my children loved them when their grandmother made them! I guarantee they’ll be an instant family favorite at your house! This cookie dough freezes extremely well. I make and bake just a few, popping the rest of the dough into the freezer.

Jewel Cookies:

½ cup butter or margarine, softened
¼ cup sugar
½ tsp. almond flavoring
1 cup flour

Preheat oven to 325 F. Cream butter or margarine, adding sugar gradually until completely blended and no graininess remains. Add almond flavoring, Stir in flour a little at a time, blending to the consistency of pastry dough. Roll into 1-inch balls (a melon baller does a superb job). 
Place 1-inch apart on ungreased cookie sheet lined with parchment paper. Flatten cookies with the base of a lightly floured glass. Flattened cookies will be about 1/2-inch apart. 
Using a thimble, make an indent in the centre of each unbaked cookie, dabbing with lemon curd, jam, or jelly. Bake 13-15 min., or until edges are lightly browned. Let cool 5 min. on baking sheet before removing to rack. Makes about 3 dozen. 

Form into balls. spaced 1 inch apart.

Flatten with a floured glass.

Use a thimble to make a depression in each cookies centre. 

Fill with lemon curd, jelly, or jam - but don’t overfill!

Pop into the oven!

And enjoy!

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