"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Malou's Jelly Thumbprints Recipe

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This recipe for Malou's Jelly Thumbprints, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 sticks (2 cups) butter softened
6 egg yolks, room temperature
1 cup sugar
4 cups flour
zest of 1 lemon
1/4 tsp salt
3 Tbsp grape jelly

Directions:
Directions:
Heat oven at 350 degrees. Combine the butter, egg yolks and sugar in a large bowl, beat with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, slowly beat in flour, zest and salt just until blended. Roll scant teaspoonfuls of dough into tiny balls, place balls on lightly greased baking sheets. Make indentations in balls with your finger or thumb dipped in flour, being careful not to poke through the dough. Fill indentations with jelly. Bake until edges begin to lightly brown, about 15 minutes. Remove from sheets to wire rack. cool 30 minutes

Number Of Servings:
Number Of Servings:
68 cookies
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Use your favorite jelly or preserves

 

 

 

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