Jelly Bowl Xmas Cookies

YIELD  - Makes about 3 pounds dough

Basic Butter Dough

INGREDIENTS

1. • 4 sticks (1 pound) unsalted butter, softened
   • 1 1/3 cups sugar
   • 3/4 teaspoon salt
   • 3 large egg yolks
   • 2 teaspoons vanilla
   • 4 2/3 cups all-purpose flour

PREPARATION

1. In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

Jelly Bowl Cookies

INGREDIENTS

1. • 1/2 prepared Basic Butter Cookie Dough at room temperature
   • 3/4 cup strawberry, apricot, or raspberry jam, strained fine

• Preheat oven to 350°F.

1. • Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. 
   • With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
   • Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. 
   • Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely.
   • Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
2. Reader Tips: 
   
3. 
   
• The only change I do is to make the indentation with the cylindrical handle of a wooden spoon instead of my thumb; it leaves a perfect round well.
• For less mess, use a 1/8 tsp. to place the jelly into the indentation. 
• If you have a melon baller, dip it in a bit of water to make the "bowl" part of the cookies, that way each cookie has a standard sized circle and it keeps your hands from getting dirty. These cookies are very pretty and were a favorite of many.
• I suggest placing a generous scoop of jam on the cookies or it will bake down and you won't be able to taste it! I tried using raspberry, apricot and mint jams. The raspberry went the fastest.
• I think that these cookies are delicious and I recommend baking them for 12 minutes and no longer. Its not necessary to strain the jam because it tastes just as good without the straining. I think they taste great, look professional, and they are simple to make, you can't go wrong with these!