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!