This is an easy recipe for using some of that homemade jar of heaven you might have been saving in the cupboard. I still have jars of my Orange Chile Marmalade, apple & mint jelly, and fig preserves that I canned last year!
You can fill these cookies with all sorts of jams, jellies, preserves, or marmalades. Be bold, have fun, and try something new!
- 1 cup butter
- 2/3 cup sugar
- ½ tsp rum (can substitute with almond extract or vanilla)
- 2 cups all-purpose flour
- ½ cup jam/jelly/preserves for the centers
Preheat the oven to 350° F.
In a large bowl, cream the butter and sugar.
Beat in the rum.
Mix in the flour a little at a time.
Chill the dough in the refrigerator for at least 30 minutes.
Roll the dough into 1 inch round balls and space about an inch apart on an ungreased cookie sheet.
With your thumb, make an indention in each ball, pinching around the edges a little, and fill with your choice of jam, jelly, or preserve. You can also make the indentions with the end of a wooden spoon or butter knife.
Bake for about 14-18 minutes.
Let the cookies sit on the baking sheet for about five minutes before removing to a cooling rack.
Allow the cookies to cool completely on the counter before eating. Centers will be piping hot!