The Jelly Cookie starts off with the basic Butter Cookie Dough. For this recipe you will need two cookie cutters of the same shape, one large and one slightly smaller. In my case I used a 2 1/4″ Heart and a 2″ heart
Makes enough dough for approximately 25 cookies
2 1/4 Cups of flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup of sugar
1 teaspoon vanilla extract
Your favorite Jelly
1 egg
1 egg Yolk
In a bowl, whisk together the flour, baking powder and the salt. In a stand mixer beat the butter with the sugar and vanilla until fluffy. Beat in the egg and the egg yolk. Sift the flour mixture over the butter batter mixture. At this point mix together in a stand mixture with a paddle attachment starting out at a slow speed so the flour dosnt fly around out of the bowl. Then increase to medium and mix for about 30 seconds to a minute. At this point you should have a combined mass with no loose flour at the bottom.
Working with a little flour roll out a portion of the dough on your counter top using a rolling pin. To keep a uniform dough I use two 18″ dowel rods that are 1/8″ thick (you can pick up dowel rods at any hardware store. I tape the dowel rods down on the counter top and space them just short of the lenght of the rolling pin. This allows the dough to remain 1/8 thick. Using my cookie cutters I cut two with the large cutter and then using the small one I cut into one of the large ones. This will give me one large one, and one large one with the center cut out. Using a little water I brush water onto the outside edge of the large one then place the cutout one on top forming a dish type effect. As you complete each cookie place them onto a ungreased cookie sheet, fill each cookie with a 1/2 teaspoon of jelly. Cook at 350 degrees for approximately 20 minutes or until the edges are slightly golden brown