A family favorite - especially at Christmas time. A shortbread type tart with either strawberry or raspberry jam in the centers.
You may want to double the recipe.
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
2 tsp vanilla
2 - 3 cups flour
pinch of salt
Jam, seedless strawberry or raspberry.
Preheat the oven to 350. Use ungreased cookie sheets.
Mix the butter and sugar together at medium speed.
Add the vanilla.
Add flour in small amounts at a time and let the flour get incorporated before you add more. The dough should be stiff enough that you can shape it.
Shape the dough into 1 inch balls. Place the balls on a cookie sheet about an 1 1/2 inches apart.
Press the middle of the dough ball with your thumb or a wooden tart tamper.
Bake the tarts for 10 minutes. Pull the tarts out and spoon jam into the center of the tart and return the tarts to the oven for another 10 - 12 minutes or until the jelly bubbles and the tarts all slightly browned on the edges.
When done cool on cooling rack.
Note: This recipe can also be used to make Cocoons. Follow the steps 1- 3, add 1 cup of finely chopped pecans. Shape the dough into small crescent shapes. Bake at 350 until lightly browned. let cool and sprinkle with powdered sugar.