Jelly cookies.

[valoise]

For the past few years I've reviewed a lot of cookie recipes from hundreds of historical cookbooks, making a very, very long list of recipes to try. I'm finally going to start getting serious about trying more of these and I started today with this recipe from The Center Table, published in 1922 by the Congregation Mishkan Tefila Sisterhood and Mothers' Club in Chestnut Hill, Massachusetts.

Jelly Cookies
3 egg yolks        3 cups flour
3/4 lb. butter        3/4 cup sugar
1/4 cup jelly
Cream butter and sugar; add yolks, beat, and add sifted flour. Roll piece of dough into ball. Press thumb in center and drop bit of jelly into insert. Bake in moderate oven until golden brown.
                    Mrs. H. D. Cooper

I baked for them for 20 minutes at 350 °F. They were great, buttery and not too sweet. It was unclear how big to make each ball of dough. Mine were roughly walnut-sized. Also, I didn't measure the jam, just put in a bit to fill each indentation.