Friday, June 4, 2010
Mom used to make these for us when I was a kid, and they're still a favorite at all of our family parties. These are a shortbread type of cookie that you'll bake until they're light golden on the bottom but just barely golden on the top. Be sure to let them cool completely before eating so you don't burn your tongue on the hot jelly. I say this from experience. Patience isn't a virtue that I've earned yet.
375 degrees 12-13 minutes
1/2 Cup of Crisco Shortening
1/3 Cup Sugar
1 Teaspoon vanilla
1 Egg, beaten
1 1/2 Cups of all purpose Flour
Cream shortening, add sugar and beat well. Add vanilla and beaten egg and mix. Add flour and mix well, using your hand if you need to.
Drop by rounded teaspoons on a greased cookie sheet or one that's lined with parchment paper. Dip a finger in flour then press in the center of the cookie. Fill the indentation with jelly. (I used grape jelly)