I recently discovered that it is possible to have jelly filled cookies and my whole world has changed for the better. This recipe is from Stone Wall Kitchen but I added my own suggestions and flare.
I like to test out new recipes by bringing the food to work and seeing if any is left at the end of the day. I have made this recipe several times, and every time I bring them to work, they disappear immediately.
If you like sugar cookies and jelly, this recipe is for you!
- 1 cup white sugar
- 1/2 cup unsalted butter, room temp
- 2 tablespoons milk
- 2.5 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- Cream together butter and sugar
- Beat in milk, vanilla, and salt
- Stir in flour, baking soda, nutmeg and cinnamon.
- Roll dough to 1/8 inch thick and cut into 2.5 to 3 inch circles
- Preheat over to 375
- Allow cut dough to rest in refrigerator for 20 minutes.
- Press a shallow dent into half of the rounds and fill with 1 teaspoon jelly or preserve. (I used raspberry or lemon curd)
- Place the remaining rounds on top of the jelly filled ones and crimp the dough together.
- Make a small slit or poke a whole on the top of each cookie
- Cook for 8-10 minutes or until lightly browned.
*This recipe makes about 12 cookies depending on how thinly you roll the dough. If you want to get more bang for your buck, you can put jelly on top of each round and not double them up. Cook for 6-8 minutes for half cookies.