Jelly Filled Short Breads

This past Christmas season is the first time I’ve been able to do all the baking I wanted to for the holidays.  Not having a job to get up and go to each day gave me lots of time to make all sorts of goodies and treats.  Now, I must confess…I love cookies…in fact, I haven’t met many cookies that I didn’t like.

 

I wanted to try some new cookie recipes at Christmas, so I pulled out my Grandmother’s old cookbooks to see what I could find.  One recipe that caught my eye was Jelly Filled Short Breads.  It sounded simple and easy to make, so I decided to give it a try.

The recipe suggested using tart apple jelly, however since my family loves blackberry jelly, I decided to use it.  The cookies couldn’t have been easier to make…the hardest part was waiting the 2 hours to bake them.  The batch I made never did really brown, but they were firm to touch.  Since the recipe stated not to overcook them, I decided not to worry about the color of the cookies. 

Jelly Filled Short Breads

1 c. butter

3/4 c. confectioners sugar

1/4 t. salt

3 c. flour

1/4 t. baking powder

1 t vanilla

tart apple or crabapple jelly

Cream the butter and sugar; add the sifted flour, salt and baking powder.  Mix well and add in the vanilla.  Scoop up small amounts of dough and roll into marble-sized pieces.  Make an indention in the middle with your thumb and fill with 1/2 t. jelly.  Chill the filled cookie dough for 2 hours before baking.  Cook at 250-300 degrees until firm to the touch and lightly browned.  Do not overbake.

I baked them for about 15 minutes and the recipe yielded 4 dozen cookies.

They were absolutely delicious and has quickly become one of my favorite cookies.  Buttery shortbread topped with the scrumptious flavor of blackberry…absolutely yummy!

I’m joining in with Miz Helen at her Country Cottage for the  very first ever Full Plate Thursday and Designs by Gollum for Foodie Friday.  See you there!

DG