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Enjoy this recipe from Best-Loved Baking Recipes.
Submitted by: Karen Crooks from West Des Moines, IA
3/4 c. butter, softened
3/4 c. sugar, divided
2 egg yolks, beaten
1/2 t. vanilla extract
1/4 t. salt
2 c. all-purpose flour
2 t. lemon zest
2 T. currant jelly or orange marmalade
Combine butter, 1/2 c. sugar, egg yolks, vanilla and salt. Beat until blended. Gradually add flour and lemon zest. Beat between additions until just combined, do not over beat. Roll into one-inch balls. Roll balls in remaining sugar and place on ungreased baking sheets. Indent each cookie, fill indentations with 1/4 teaspoon jelly. Bake at 350 degrees for about 12 minutes. Remove to wire racks to cool. Makes 3 dozen cookies. | |
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Combine butter, 1/2 c. sugar, egg yolks, vanilla and salt. Beat until blended. Gradually add flour and lemon zest. Beat between additions until just combined, do not over beat. Roll into one-inch balls. Roll balls in remaining sugar and place on ungreased baking sheets. Indent each cookie, fill indentations with 1/4 teaspoon jelly. Bake at 350 degrees for about 12 minutes. Remove to wire racks to cool. Makes 3 dozen cookies. |
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