PieSusan
Washing Up
Gertrude Jacobs' Thimble Cookies
Source: This family heirloom recipe came from my Hungarian grandmother, Gertrude Jacobs. She loved making these cookies for her children and grandchildren.
Comments: This recipe is a quick to make and is a lovely addition to a cookie assortment. It makes a couple dozen cookies and is easily doubled.
Ingredients:
1/2 cup shortening
1/4 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
1 cup sifted flour
currant jelly or seedless raspberry preserves or apricot preserves
Directions:
Cream shortening and sugar; add rest salt, vanilla, egg yolk and flour and mix well. Roll into balls. Place the balls on a greased cookie sheet and make an indentation in each cookie. (To make the indentation, a thimble or your thumb works fine). Bake the cookies at 350 degrees until light brown. When done, fill the dent with your currant jelly or seedless raspberry preserves or apricot preserves.
Source: This family heirloom recipe came from my Hungarian grandmother, Gertrude Jacobs. She loved making these cookies for her children and grandchildren.
Comments: This recipe is a quick to make and is a lovely addition to a cookie assortment. It makes a couple dozen cookies and is easily doubled.
Ingredients:
1/2 cup shortening
1/4 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk
1 cup sifted flour
currant jelly or seedless raspberry preserves or apricot preserves
Directions:
Cream shortening and sugar; add rest salt, vanilla, egg yolk and flour and mix well. Roll into balls. Place the balls on a greased cookie sheet and make an indentation in each cookie. (To make the indentation, a thimble or your thumb works fine). Bake the cookies at 350 degrees until light brown. When done, fill the dent with your currant jelly or seedless raspberry preserves or apricot preserves.
