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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jelly-Tart Cookies Recipe

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This recipe for Jelly-Tart Cookies, by , is from 17th Pickering Girl Guides, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/4 cup raspberry jelly or preserves
1 cup salted butter, at room temperature
1/3 cup granulated sugar
1 3/4 cups all-purpose flour
pinch of salt

1. Preheat oven to 350
2. Spoon the jelly into a small bowl and stir until it is smooth. Set aside
3. In a large bowl, using a wooden spoon, blend together the butter and sugar until the mixture is light and fluffy.
4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the butter mixture and blend until
dough is formed.
5. Pinch off bits of dough and roll into 1-inch balls. Place the balls on a baking sheet about 1 inch apart. Press your
fingertip into the centre of each cookie to make a deep little "well" (the dough may crack around the edges - you can
pinch it back together if you wish)
6. Fill each well with about 1/4 teaspoon jelly
7. Bake the cookies for about 10 minutes. Remove them to a wire rack to cool.

Note: the jelly will be very hot when you take the cookies out of the oven. Handle them carefully and cool completely before serving.




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