MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lulu The Baker's Jam Cakes
Categories: Cookies, Desserts, Fruits, Snacks
Yield: 42 servings
1 c Butter; softened
3/4 c Sugar; more for rolling
1 Egg yolk
1 tb Vanilla extract
2 c Flour
3/4 ts Baking powder
1/4 ts Table salt
Red raspberry jam
SPECIAL EQUIPMENT: Mini muffin tins & Paper liners
Set the oven @ 325ºF/165ºC.
Line mini muffin tins with paper liners, and set aside.
In a large bowl with an electric mixer or in the bowl of
a stand mixer fitted with the paddle attachment, combine
the butter and sugar. Beat on medium speed until light
and fluffy, about 1 minute. Add the yolk and vanilla,
and beat until smooth, scraping down the sides and
bottom of the bowl as necessary.
In a small bowl, combine the flour, baking powder, and
salt. Add the dry ingredients to the butter-and-sugar
mixture and beat on low speed just until the dough comes
together.
Roll the dough into 1" balls, roll each ball in sugar,
and place each ball in a mini muffin paper. Use the end
of the wooden spoon to make a swell in the center of
each ball. Be careful not to make the well too deep; you
don’t want to poke a hole all the way through. If the
spoon starts to stick, dip the end in flour first.
Spoon the jam into a small zip-lock bag. Twist the bag
shut (like you would a frosting bag when decorating a
cake), snip off one bottom corner of the bag, and pipe a
small amount of jam into the well of each ball of cookie
dough. Fill the wells just to the top.
Bake the cookies for 12-15 minutes, until the cookies
are set but not yet beginning to brown. Allow the
cookies to cool completely before removing them from the
mini muffin tins.
Makes about 3 1/2 dozen mini muffin size cookies
RECIPE FROM:
https://www.rachaelraymag.com
Uncle Dirty Dave's Archives
MMMMM
... China Occupies Wall Street; renames NYC financial district Chinatown.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)