Jelly Surprise Cookies

In case anyone was beginning to wonder why I am posting so many cookie recipes this week, it is because I'm participating in a cookie swap via my Australian blogger friend at CALM Homemaking 1950's Style. Each day we are posting a different cookie recipe with a different theme:

Monday: Chocolate
Tuesday: Spice
Wednesday: Jam/jelly
Thursday: Cream-filled
Friday: Dried fruit

For my "cookie of the day," I made apple jelly "surprise" cookies. The surprise, of course, is a dollop of jelly in the center of a folded-over shortbread cookie. If you don't like working with super-sticky dough, or having to roll dough, you might want to skip this recipe as it can definitely try one's patience. However, if you're like me, and find that patience can be a learned virtue, you might want to give it a shot.  Just remember a couple things when working with dough that is super-sticky and super-soft: 1) flour is your best friend; 2) the colder, the better; 3) try covering your rolling pin with a clean stocking (knee-highs are great for this!); and 4) try using a large, wooden cutting/bread board to work on if you don't have a granite counter top.

If rolling pin is sticking, try covering it with
a stocking coated in flour.

Jelly Surprise Cookies  

1/2 c. soft shortening, butter or cream cheese
1 c. granulated sugar
2 eggs
2 T. heavy cream
1 tsp. vanilla
2 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
jelly of your choice

In a mixing bowl, cream together shortening (or other fat), sugar and eggs. Stir in cream and vanilla.  Combine flour, soda and salt in separate bowl, then add gradually to creamed mixture.  Chill thoroughly.  After dough has chilled, preheat oven to 400 degrees.  Pour dough onto generously-floured counter top, and sprinkle top of dough with flour to cover. Using a rolling pin, roll dough out until very thin, about 1/16" thick, and cut with floured biscuit or cookie cutter.  Transfer onto lightly greased cookie sheet, and drop a teaspoonful of jelly onto center of each cookie.  Pull dough from one side of cookie over jelly and onto other side, pressing edges together to seal. (Fold cookie in half as you would for fried apple pies.) Bake for 8-10 minutes, or until just starting to brown. 



I used homemade apple jelly because it's the only kind I had on hand, but you
can use whatever you like.

*It will be nearly impossible to transfer the cut dough onto the cookie sheet by using fingers alone; the dough is so delicate, it will most likely tear.  Use a metal spatula, dipping in flour before each use to "scoop" up the dough for transfer.  Using the spatula in the same way to fold the cookies over for sealing will also be easier than trying to use your fingers.

If you're interested in the other great recipes from our cookie swap week, you can check them out here.  Chantal is collecting our recipes and re-posting them on one page for convenience.