|
Jelly Jewel
Cookies
- 2 1/2 cups all-purpose
flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 3/4 cups (7 ounces) Wisconsin Cheddar Cheese, coarsely grated
Jellies of your choice: apple, grape, strawberry, currant, etc.
- Optional: additional 1
cup grated Cheddar Cheese for rolling cookies
- Preheat oven to 350ºF (175ºC).
Line baking sheets with parchment paper or leave ungreased.
- Combine flour, salt, cinnamon and baking
soda in a bowl; set aside.
- Combine butter and sugar in medium bowl.
Cream together. Add vanilla and eggs. Mix to combine. Add flour
mixture. Stir in grated Cheddar.
- Shape dough into walnut-size balls. If
desired, roll each ball in additional grated Cheddar to coat.
Place cookies 2 inches apart on sheets. Dip your thumb in flour
and make a deep indentation in center of each cookie. Fill center
with 3/4 teaspoon jelly.
- Bake until edges are golden brown, about
15 minutes. Let stand for 3 to 4 minutes. Transfer to cooling
racks to cool completely.
Makes about 4 dozen cookies.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
|
