Spritz Cookies...

Spritz Cookies


3/4 (6 ounces), at room remperature
3/4 cup sugar
1 large egg
1 tsp vanilla
2 cups cake flour
2 to 3 tbsp apricot jam
2 to 3 tbsp raspberry jam

Preheat the oven to 325 F. Line two baking sheets with parchment paper. In the bowl of a stand up mixer fitted with a paddle attachment, cream the butter and the sugar. Add the egg and vanilla. Mix until smooth. Add the flour and mix just until incorporated. Pinch off walnut-sized pieces of dough. Roll them into balls and then place on the prepared baking sheets. With your index finger, make an impression in the center of each ball at least halfway to the bottom of the cookie. Fill the indentations with 1/2 teaspoon of either apricot or raspberry jam. Bake on the center rack in the oven for 12 minutes or until the dough is set but not browned and the jam is bubbling. Transfer the cookies from the baking sheets to a wire rack to cool. Makes about 35 cookies

Source The Village Bakers Wife Cookbook