| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 3 |
|
Sticks cold unsalted butter; cut into bits (1 |
|
|
; 1/2 cups) |
| 2 |
lg |
Egg yolks; beaten lightly |
| 1 |
c |
Strained strawberry jam |
INSTRUCTIONS
In a large bowl whisk together the flour, the sugar, and the salt,
add the butter, and blend the mixture until it resembles coarse meal.
Stir in the egg yolks, blend the mixture until it forms a dough, and
chill the dough, wrapped in plastic wrap, for at least 2 hours or
overnight.
Preheat the oven to 350F. Let the dough soften slightly, roll level
teaspoons of it into balls, and arrange the balls about 2 inches
apart on lightly greased baking sheets. Using your thumb, make an
indentation in the center of each ball, being careful not to crack
the dough around the edges. (If the dough cracks, reroll it and try
again.) Fill each indentation with about 1/4 teaspoon of the jam and
bake the cookies in batches in the middle of the oven for 12 to 15
minutes, or until the edges are pale golden. Let the cookies cool on
the sheets for 2 minutes, transfer them to racks, and let them cool
completely. The cookies may be made 1 month in advance and kept
frozen in airtight containers.
Makes about 100 cookies.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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