If Jody could choose only one cookie from Grandma's cookie tins, it would be these hands down.
INGREDIENTS:
1/2 lb. butter
3/4 cup granulated sugar
2 egg yolks
2 tsp. lemon juice
1 tsp. vanilla
2-1/2 cups bread flour, sifted light
Raspberry preserves
1/2 lb. butter
3/4 cup granulated sugar
2 egg yolks
2 tsp. lemon juice
1 tsp. vanilla
2-1/2 cups bread flour, sifted light
Raspberry preserves
HOW TO:
Cream butter with sugar. Add eggs yolks, lemon juice and vanilla. Add bread flour 1 cup at a time. Roll into balls. Use your thumb or a spoon to make an indent. Put raspberry jelly in center.
Make small.
Bake at 350 degrees for 10-12 minutes, but watch carefully, they burn easily.
(Don’t grease pan).
Cream butter with sugar. Add eggs yolks, lemon juice and vanilla. Add bread flour 1 cup at a time. Roll into balls. Use your thumb or a spoon to make an indent. Put raspberry jelly in center.
Make small.
Bake at 350 degrees for 10-12 minutes, but watch carefully, they burn easily.
(Don’t grease pan).