I make these every Christmas, but they are not just for the holidays. My mom always made these when I was growing up. They are a type of thumbprint cookie - super easy and delicious - tender, not crispy. I use seedless raspberry jam because Chloe likes it best, but I also do them with apricot. You could of course use any jam or jelly you like.
German Tea Cakes
1 cup butter
2/3 cup sugar
2 egg yolks
2 cups flour
Cream butter and sugar. Add yolks, then flour. Form into small balls. Place on an ungreased cookie sheet. Make a small hole in each cake and fill with jelly. Bake at 375 degrees for 15 minutes.
2 comments:
They sound wonderful and easy! I'll have to try them soon.
I hope you love them, Carol!
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