Jewel Cookies

The finale of our Christmas cookie bonanza is a real gem. Better than diamonds. (Okay....maybe not.)

These little tasty morsels are bite-size. They fit nicely, popped right into your mouth, followed up by a swig of hot chocolate to chase them down. I may or may not have eaten these with a shot of espresso for breakfast.

They are unique with a lemony accent, perfectly complementing the jam dot at their center. I filled mine with strawberry jam, but these would be wonderful with just about any flavor -- peach, cherry, marmalade and every other in between.

Fill a tiny tin for your neighbor. Or, come to think of it, your daughter, grandaughter or niece. Perfect for a dolly Christmas tea party...or grown-up one, for that matter. :)

Jewel Cookies

Adapted from Good Housekeeping magazine

2 egg yolks

1/2 t. vanilla extract

1 1/2 c. flour

1/2 c. sugar

1/4 t. salt

1/2 t. lemon zest

3/4 c. cold butter

3-4 T. half and half or milk

1/3 c. jam or preserves

In a small bowl, beat together egg yolks and vanilla.

In a large bowl, stir together flour, sugar, salt, and lemon zest.

Cut butter into small pieces and mix into dry ingredients with your fingers until chunks are the size of small peas. Stir in egg mixture continuing to mix with your hands. Add milk by tablespoon until it just comes together.

Wrap in plastic and chill in the fridge for at least 2 hours.

Preheat oven to 350 degree F.

Roll dough into balls the diameter of quarters and place on baking sheet. Press down the center firmly with your thumb.

Take a small ziploc and cut off the corner. Fill with your favorite jam or preserves. Pipe into the center of each cookie.

Bake for 10 minutes. Let cool before eating. 

Makes about 3 dozen.