These fancy jelly-filled treats are a specialty of my Aunt Babe. You can use any flavor jelly, but raspberry has always been my favorite. This recipe does yield a large number of cookies, but our philosophy has always been that if you’re going to make a mess, you might as well make a lot of cookies. You can freeze some of them after they’re baked, or freeze half the dough for use at another time.
CRUST
¼ POUND BUTTER, SOFTENED
1 CUP SUGAR
1/2 TEASPOON VANILLA EXTRACT
1 EGG
1/2 CUP SOUR CREAM
2¾ CUPS FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 CUP SUGAR
1/2 TEASPOON VANILLA EXTRACT
1 EGG
1/2 CUP SOUR CREAM
2¾ CUPS FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
FILLING
1 CUP RASPBERRY OR ANY FLAVOR JELLY
1. In an electric mixer, cream the butter, sugar, and vanilla until light. Add the egg and sour cream and mix until blended. On low speed, mix in flour, baking powder, and baking soda. Turn out the dough onto a lightly floured surface and knead to make a soft dough. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours or overnight.
2. Preheat oven to 350°F.
3. Divide the dough into two equal pieces. Using a rolling pin, roll out a piece of the dough until very thin, like a pie crust, on a lightly floured surface. Using a 2-inch cookie cutter, cut circles from the dough. Spoon 1/2 teaspoon of jelly into the center of each circle. Pinch in two opposite sides of the circle. Place on a parchment-lined cookie sheet 2 inches apart.
4. Bake for 10 to 15 minutes, or until the edges begin to brown. Remove the cookie sheet from the oven.
5. Using a metal spatula, gently remove the cookies from the cookie sheet onto a wire cooling rack. Cool. Store cooled cookies in an airtight container.
YIELDS ABOUT 75 COOKIES
