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Jelly Cookies
Perfect for tea-time, this ‘berry-licious’ cookie recipe is
from Diane Rose of Myrtle Creek Nursery & Farmhouse Shop in
Fallbrook, CA. The Raspberry Preserves used is available at
Myrtle Creek Nursery or off their website.
1 cup
butter or margarine
½ cup sugar
2 egg yolks
2 tsp. vanilla
2-1/4 cups all purpose flour
10 oz. Myrtle Creek Raspberry Preserves
Preheat
oven to 300 degrees.
Beat butter, sugar, egg yolks and vanilla in a large bowl
until light and fluffy; stir in flour to make a stiff dough.
Roll
dough, one quarter at a time, to a thickness of slightly
more than ¼ inch on a lightly floured surface with a lightly
floured rolling pin.
Cut into rounds with a 1 inch scalloped or round cookie
cutter.
Place cookies 1 inch apart on un-greased cookie sheets.
Repeat with remaining dough. Re-roll and cut out all
trimmings.
Press down slightly in center of each cookie with fingertip
to make a little hollow.
Carefully spoon a tiny bit (1/4 tsp.) of Myrtle Creek
Raspberry Preserves into each hollow.
Bake in pre-heated oven (300 degrees) for 18 minutes or
until edges of cookies are slightly golden.
Cool on wire racks. Store in covered containers.
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 Myrtle
Creek Nursery & Farmhouse Shop
is a family owned nursery and gift shop
located on a turn-of-the-century farm in
beautiful Fallbrook, California.
Besides a wide selection of Garden
Art, Home Decor and Furnishings for your home
and garden; their Farmhouse Shop and online
store carries delicious Myrtle Creek fruit
preserves, fruit-only spreads with no added
sugar, pepper jellies, salsas, fruit butters,
salad dressings, barbeque sauces and more. Check
out their articles and recipes, and read more
about
Myrtle Creek Nursery.
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