Reader’s Recipes: Evelyn’s Christmas Cookies
Reader's Recipes: Evelyn's Christmas Cookies --- buttery little jam thumbprint cookies perfect for the holidays and beyond! These easy shortbread cookies add a pop of color to your holiday collection.
Servings: 48 cookies
Ingredients
- 1/2 lb unsalted butter
- 2/3 cup granulated sugar
- 2 large egg yolks
- 2 tsp vanilla extract, I used vanilla paste because I love the little specks
- 2 cups all purpose flour
- 1/2 cup currant jelly, use any jam or jelly you like
Instructions
- Set oven to 375F
- Cream butter and sugar until very light in color.
- Add the egg yolks and continue beating until mixture is fluffy.
- Stir in vanilla; gradually add the flour.
- To form cookies, pat 1 tablespoon dough at a time into a 1-inch diameter ball and place on lightly greased baking sheet. (I used a 1 inch diameter scoop to portion out the dough) With fingertip, make an indentation in the top of each cookie. Spoon currant jelly into each indentation.
- Bake cookies on middle rack of oven for about 8 minutes, or until edges turn a light golden brown.
Nutrition
Serving: 1 cookie · Calories: 76 kcal · Carbohydrates: 9 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 18 mg · Sodium: 2 mg · Potassium: 10 mg · Fiber: 0.2 g · Sugar: 5 g · Vitamin A: 129 IU · Vitamin C: 0.3 mg · Calcium: 4 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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