Jelly Bowl Cookies Duplicate

YIELD

Makes about 3 pounds 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.
2. Some of the preparation instructions seem to be missing. The full instructions are: 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. Remove dough from bowl and divide into equal halves. Wrap each half in waxed paper and aluminum foil and chill in the fridge until needed. This recipe will yield approximately 3 pounds of dough, or enough to make 2 different cookie variations.

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PREPARATION

1. Preheat oven to 350°F.
2. 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.
3. 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.  Use the end of a wooden spoon for a more uniform/ circular hole.

At the end, I sprinkled the cookies lightly with some sifted powdered sugar- made them even prettier!