Thursday, February 16, 2012

Queen of Hearts Jam Tarts

This is from one of my favorite cookbooks as a child (The Mother Goose Cookie-Candy Book, which is now out-of-print).

Queen of Hearts Jam Tarts

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp pure vanilla extract
1 tsp lemon juice
1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 cup sugar, to coat cookies (optional)
Jam (use your favorite!)

In a large bowl, cream the butter with a hand mixer. Gradually add the sugar and beat until light and fluffy. Add egg, beating well between additions. Add vanilla extract and lemon juice.

Sift together the flour, baking powder and baking soda. Combine the flour mixture with the butter mixture and mix well.

Refrigerate dough for 30 minutes.

Preheat the oven to 350 degrees. Form a small amount (I usually do a heaping tablespoon) of dough into a ball, and roll it in the sugar (if using). Place the dough on a greased cookie sheet 2 inches apart (to allow for the dough to spread. Slightly flatten each cookie and make a small indentation in the center of each ball. In the indentation, add a small amount of jam (do not overfill, as jam will bubble and overflow during the baking process).

Bake for 15 minutes until cookies are set and the bottom of the cookies are lightly golden brown. Remove from tray and cool on a cooling rack. Allow the cookie to cool completely.


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