The other day we made Sweetheart Cookies...one of my favorite cookies. When I worked at Watkins Woolen Mill State Park and State Historic Site we used to make thousands of cookies every year throughout the summer and for the annual Christmas on the Farm events. These were always extremely popular. You can use any kind of jam really, but apricot is my favorite for these. The dough will be firm.
This recipe is taken from the Watkins Cookbook, which can be purchased at the historic site visitor center. I hope you make them, and I hope you enjoy them as much as we do!
1 cup sugar
1 1/2 cups butter
3 cups flour
2 egg yolks
2 teaspoons almond extract
Grape jelly, elderberry, apricot jam
Mix all ingredients except jelly. Roll into balls the size of a hazel nut [about 3/4"]. Place on [cookie] sheet pan. Cover [the bottom of] a small juice class with cheese cloth. Dip in water and press gently on top of cookie. Make a small hollow in middle of cookie with finger and fill with a very small amount of jelly or preserves. Bake in moderate oven [325°] until slightly brown at edges [about 8-10 minutes]. Cool one minute before lifting off sheet. Store in layers with waxed paper between layers.