Jelly Cookies

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These jelly cookies are deliciously buttery, topped with a dollop of your favorite jelly or fruit preserves.  The gluten-free ones are more crumbly, of course, but they survive stacking pretty well and you can bring them to potlucks.

Original recipe

 

Jelly Cookies
Adapted from All Recipes

Yield: 36 cookies

  • 1 cup butter, softened
  • 2 1/2 cups gluten-free OR all-purpose flour
  • 1/4 cup white sugar
  • 1/2 cup brown sugar OR white sugar plus a dollop of molasses
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4-1/2 cup of your favorite jelly or preserves (such as raspberry preserves or marmalade)

 

  1. Preheat oven to 350ºF. Grease baking sheets or line with aluminum foil.
  2. Beat the butter with the sugars.
  3. Beat in the egg and vanilla.
  4. Beat in the baking powder.
  5. Beat in the flour.  The gluten-free dough is wet and sticky, so you could refrigerate it for a few minutes.  It’s not necessary though.
  6. Form dough into 1-inch balls, gently flatten, and place on baking sheets.  Space them about 1 1/2 inches apart.
  7. Make an indentation in each cookie and fill with jelly or preserves.  (I used a heaping 1/4 teaspoon per cookie for the gluten-free cookies.)
  8. Bake for about 14 minutes if gluten free, 12-15 minutes if using normal flour.  Right out of the oven, the gluten-free cookies are fragile, so leave them on the baking sheets for at least 5 minutes to harden before you move them.
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