Sweetheart Cookies
These rounds filled with fruit preserves were blue-ribbon winners at the county fair 2 years running. A family favorite, they never last past December 25!
Ingredients
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg yolk, room temperature
- 1-1/2 cups all-purpose flour
- 2 tablespoons raspberry or strawberry preserves
- Confectioners' sugar, optional
Reviews
These are great! My mother used to make these for years. It's an old recipe. However, to make your cookies more puffy and even, do this: Use COLD butter, not softened. Once the dough is made, chill in fridge for about 30 minutes. Also, make sure the balls are not overly big. You want to get 24 cookies out of this recipe. Additionally, don't make a thumbprint, make a WELL, a hole. If you make a thumbprint, the jam will just spread all over the cookie while baking.
These cookies are delicious!! I now use them every year for one of my Christmas cookies. Every time I make them, they are gobbled up. Thanks for the recipe!!! The only thing I changed about the recipe was I did not use preserves but rather used jam.
These cookies turned out as perfect as the picture looks. I wasn't sure it would mix together because the batter resembled powdered butter granules before it incorporated when kneading. Once my hands warmed up the batter a bit, it all came together. Make sure you sprinkle with the powdered sugar!
can these cookies be frozen?
They look delicious! I wonder if they would freeze well?
Simple and delicious! Stay soft if kept in an airtight container. Thanks for the recipe!
I submitted this recipe and I always use cold dough, make small round balls and carefully use my thumbprint and gently push the dough back up to meet the jelly. They turn out wonderful and my family loves these tender little cookies.
These cookies taste great but they spread more than the picture. I followed the recipe to a "T" twice and had the same result. (I am not a novice baker, either!)