When my sister Mandy and I saw that the heat was going to let up last weekend, we immediately both had the same idea! Bake something!! So when our sister Becky started talking about Jelly Tart Cookies, we decided it was the perfect time to use up some old jam. We made our own raspberry peach jam by mixing a few frozen raspberries into peach. The peach jam wasn't the greatest, because the peaches weren't the greatest (this was a year or two ago, the peaches this year are wonderful!).
As you can see, they don't last long!
Jelly Tart Cookies
1 cup soft butter 1/3 cup sugar 1 3/4 cups flour
Cream butter and sugar until fluffy. Mix in flour. Roll into small 1" balls. Place on cookie sheet and press thumb into dough to make well. Fill with a teaspoon of jam. Bake at 350 until dry looking and slightly brown on edges. Let cool on pan for a few minutes before removing as cookies are very soft when hot.
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