Beets are cooked, peeled, and then marinated with dill in a vinaigrette that has been sweetened. Excellent in the summer, when the farmer’s market has beets and dill.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ¾ cup butter, softened
- ½ cup white sugar
- 2 egg yolks
- 1 ¾ cups all-purpose flour
- ½ cup fruit preserves, any flavor
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter, sugar, and egg yolks together in a medium bowl with an electric mixer until light and fluffy; gradually mix in flour until a soft dough forms. Roll dough into 1-inch balls; place balls onto ungreased cookie sheets about 2 inches apart. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of preserves.
- Bake in the preheated oven until golden brown on the bottom, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
- If dough is too soft to roll into balls, refrigerate for 15 to 20 minutes.
Nutrition Facts
| Calories | 82 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 29 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made these with my homemade peach butter and strawberry jam. They are a great cookie!
I made them with saskatoon berry jam and omg they are so yummy! I like that the dough isnt overly sweet so you can use a liberal amount of jam! Hehe
Easy peasy and delicious!
Read some previous reviews so added 1/2 teaspoon of salt. Apricot preserves was my choice and used almond extract instead of vanilla. Not crumbly, however delicate and delicious which balances the sweetness of the preserves. This photo was taken after 10 were eaten!
Made these as recipe says using apricot preserves and they were wonderful!
These turned out very nicely. I didn’t have any issues with the dough being crumbly. I did add salt (1/4 tsp) and vanilla (1/2 tsp) and next time I would probably add a little bit more as the cookie by itself was a little bit bland.
We used to call these “Jammies”……very good
Perfectly, delicious. Soft crumble, not too sweet. Hubby devoured them…A definite recipe keeper!
Delicious! I did not change a thing! I will make these often!!!
We sprinkled a little powder sugar on the finished cookies. Easy and delicious!
Yummy
Easy and they have been a family favorite for years
I wasted time and money. They are all crumpled. I followed the recipe.
Delicious! I did add vanilla extract, salt and used one whole egg as some suggested and I was glad I did! They are scrumptious! They will certainly become one of my favorites for my Christmas cookie baking tradition!
Great cookie recipe with some minimal additions. I added a dash of salt and vanilla to add a little flavor and balance and I beat the butter and sugar until light and fluffy before adding the eggs. With these small changes the cookies came out delicious with a nice texture and crumb that my family really enjoyed!
So good. Added the 2t of vanilla & 1/4t of salt. Recommend raspberry jam. For extra finesse, drizzle white chocolate on top.
it is VERY yummy and yum in the yummy ez yay
loved the cookie but only made 9 super small ones. But for the taste, GREAT JOB
Delicious, soft and very moreish, exactly what I was looking for to make Lemon thumbprint cookies and they turned out fantastic! ??
These are the best cookies. Made rhubarb and apple. I added a little cinnamon and 2 Teaspoon of vanilla. yummy!
these are so amazing, they simply melt in your mouth! I filled half with fig jam, half with plum jam, then glazed them.