2 cup softened butter
1 cup sugar
1/2 tsp. salt
4 egg yolks
2 tsp. vanilla
3 cups flour
In a large bowl, cream together the butter, sugar and salt until the butter turns pale. Add the egg yolks and vanilla and beat until light and fluffy.
Gradually mix in the flour. You may need to use your hands to get it all to form a ball.
Refrigerated the dough for a couple of hours.
Measure out about 1 tablespoon of dough and roll it into a ball. Use your little finger to poke a hole in the center. Fill the holes all the way with raspberry, blackberry, apricot jam or lemon curd and then refrigerated for about 1/2 hour right before baking so they wouldn't spread too much and the filling overflow.
Bake at 350° F for about 20 minutes until the bottoms just begin to brown. Dust with powdered sugar, make a powdered sugar glaze to drizzle over them or melt some white or semi sweet chocolate that is thinned down with a little milk and drizzle over them.
Makes about 68 cookies.
1 cup sugar
1/2 tsp. salt
4 egg yolks
2 tsp. vanilla
3 cups flour
In a large bowl, cream together the butter, sugar and salt until the butter turns pale. Add the egg yolks and vanilla and beat until light and fluffy.
Gradually mix in the flour. You may need to use your hands to get it all to form a ball.
Refrigerated the dough for a couple of hours.
Measure out about 1 tablespoon of dough and roll it into a ball. Use your little finger to poke a hole in the center. Fill the holes all the way with raspberry, blackberry, apricot jam or lemon curd and then refrigerated for about 1/2 hour right before baking so they wouldn't spread too much and the filling overflow.
Bake at 350° F for about 20 minutes until the bottoms just begin to brown. Dust with powdered sugar, make a powdered sugar glaze to drizzle over them or melt some white or semi sweet chocolate that is thinned down with a little milk and drizzle over them.
Makes about 68 cookies.