Ingredients
1 c. (2 sticks) butter
1/2 c. sugar
1 tsp. vanilla
4 egg yolks
1 tsp. vanilla
2 c. unsifted flour (stir to aerate before measuring)
1/4 c. strawberry jam
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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In a medium mixing bowl, cream butter and sugar. Thoroughly beat in egg yolks and vanilla. With wooden spoon gradually work in flour until blended. Chill if necessary before shaping. Shape dough into 1-inch balls. Place balls about 1 1/2 inches apart on ungreased cookie sheet. Using a lightly floured thimble, press a small hole about 1/4-inch deep in the top of each cookie. Fill each hole with strawberry jam. Bake in a preheated 325° oven until browned on bottom. (Cookies may slide on cookie sheet during baking, but this will not affect their shape.) Store in tightly covered tin box. Makes 4 dozen.