Molded Cookies/Jewel Cookies Recipe

I have decided to enter the South Florida Fair with a few of my baked items this year. It will be the first time I have entered this particular fair, not having entered fairs since I moved from Illinois. Now comes the agonizing task of deciding what I want to make and enter. The fair, and in particular the judging, will be January 22 (we have our fairs in Florida during the winter). I also plan on teaching a baking class one night a week for a couple of months at Wellington High School, which is a continuing ed. class for adults. The class starts in January. As you can see, I will be busy during that time!

OK, now for my weekly discussion on the cookie section:

Molded cookies are somewhat similar to rolled cookies in that they are generally symmetrical in shape. The dough is slightly stiffer, and is either pressed into a cookie press or shaped with the hands to form small balls, depending upon the recipe. Most of the doughs should be refrigerated for at least one hour. To be perfectly honest, although I have a cookie press that was given to me as a gift years ago, I have never made those type of cookies. The press and all its attachments still sit on the shelf brand new. I don't have an aversion to cookie presses; I just never got around to trying it out. Hand rolled molded cookies, on the other hand, I do frequently make. Here is one of my favorite recipes. I make them with my homemade jams, but of course can be made with store bought jams.

Jewel Cookies

1/2 cup butter, softened to room temperature
1/4 cup light brown sugar, firmly packed
1 egg yolk
1 tsp. pure vanilla extract
1 cup sifted all purpose flour
1 egg white, slightly beaten
1 cup finely chopped pecans
2 tbs. jam or jelly, any flavor you prefer

1. In medium bowl, with wooden spoon, beat butter, sugar, egg yolk, and vanilla extract until smooth.
2. Stir in flour. Refrigerate 30 minutes.
3. Preheat oven to 375 F. Using hands, roll dough into balls 1 inch in diameter. Dip in egg white then roll in the pecans.
4. Place 1 inch apart on ungreased cookie sheets. With your thumb, press center of each cookie.
5. Bake 10 to 12 minutes, or until a delicate golden-brown. Remove to wire rack and cool.
6. Place 1/4 tsp. jam or jelly in the center of each cookie.

Makes approximately 2 dozen.

Next Week: Bar Cookies