I’ve been making these cookies for years, adapted from a recipe in an old 1970s Redbook Cookbook. It’s a good way to use up a little bit of jelly, jam or preserves left in the jar.
LILLIAN'S JAM BALLS
- 1 cup softened butter or margarine
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp. salt
- 2-1/3 cups all-purpose flour
- 3-4 Tblsp. jam, jelly or preserves
Preheat oven to 350 degrees F
Have an ungreased cookie sheet at hand
In a large mixing bowl, cream the butter and sugar. Add the salt. Gradually add the flour, mixing well.
Shape a level tablespoon of dough into a ball.
Place balls one inch apart on the ungreased sheet. Press each ball with the index finger, making an indentation. Drop about 1/4 tsp. of jam, jelly or preserves into each indentation.
Bake @ 350 degrees F for 18-20 minutes until cookies are lightly browned.
Remove to a wire rack to cool.
Yield: Approximately 3 dozen cookies
Since my daughter and I like fresh cookies and I don’t want too many around to tempt us, I like to make a dozen cookies and then divide the rest of the dough into two containers to seal and either refrigerate or freeze for another time. I like these Lock ‘n Lock containers, available on QVC. They really do make and keep a tight seal.
In my recipe binder I have a note: “First made on March 18, 1984 – excellent – very short.”