Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla and almond extracts. Gradually add the flour and salt until well blended. Refrigerate the dough for an hour.
Preheat the oven to 350?
Working with only ? of the dough at a time, roll dough into 1-inch balls. Place on ungreased cookie sheet; 2 inches apart. Make a depression in center of each with clean thumb. Bake for 10 minutes. Remove from oven and make depression again. Fill now with 1/4 teaspoon jelly. This is the tricky part! Use a very small spoon helps. Return to oven and bake five minutes longer or until golden. Yield 4 dozen.
Optional baking instructions: Preheat oven to 400 ? Shape level tablespoonfuls of dough into balls onto ungreased cookie sheet Flatten slightly. Indent centers. Fill with jelly. Bake for 10 to 12 minutes or until just slightly browned.
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|Serving Size: 1 Dozen (276g)|
|Recipe Makes: 4|
|Calories from Fat: 584 (49%)|
|Amt Per Serving||% DV|
|Total Fat 64.9g||87 %|
|Saturated Fat 35.8g||179 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 961.2mg||296 %|
|Sodium 363.1mg||13 %|
|Potassium 181.1mg||5 %|
|Total Carbohydrate 135.3g||40 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 133.1g|
|Protein 19.1g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1190
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