Jelly-Topped Sugar Cookies
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
YIELD: about 3-1/2 dozen
On busy days, I appreciate this quick-to-make jelly-topped cookie. Top each sugar cookie with your favorite flavor of jam or jelly. —June Quinn, Kalamazoo, Michigan
Ingredients
-
3/4 cup plus 3 tablespoons sugar, divided
-
3/4 cup canola oil
-
2 large eggs
-
2 teaspoons vanilla extract
-
1 teaspoon lemon extract
-
1 teaspoon grated lemon zest
-
2 cups all-purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
1 cup jam or jelly
Directions
-
1.
Preheat oven to 400°. In a large bowl, beat 3/4 cup sugar and oil until blended. Beat in eggs, extracts and lemon zest. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well.
-
2.
Drop tablespoonfuls of dough 2 in. apart onto ungreased baking sheets. Sprinkle with remaining 3 tablespoons sugar. Press a deep indentation in the center of each cookie with the back of a rounded teaspoon.
-
3.
Place 1/2 teaspoon jelly in the center of each cookie. Bake until set, 6-8 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 97 calories, 4g fat (0 saturated fat), 9mg cholesterol, 58mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC