Cookies made with jams or nuts work great
for both formal and informal teas.
Jelly Pockets
1
cup all purpose flour
3
tablespoons sugar
1/4 teaspoon salt
1
teaspoon grated lemon zest
7
tablespoons butter, softened
1
egg
1/2 teaspoon vanilla
1
egg, beaten
apricot or raspberry jam
Combine flour, sugar, salt, lemon zest, and butter in bowl. Mix
with electric mixer at low speed until butter is evenly distributed
and mixture is crumbly.
Beat egg with vanilla in small bowl. Pour into flour mixture
and continue to beat at low speed until dough begins to hold a shape.
Lightly knead on floured board, pat into disk, wrap with plastic and
chill at least one hour.
To bake, preheat oven to 375. Lightly grease baking sheet.
Roll out dough on floured board to 1/4 inch thickness. Cut out
circles with 3 inch wide glass or cookie cutter. Remove excess
dough, place in bowl and chill. Brush the circles with egg and
place 1/2 teaspoon jam in center of each. Fold to enclose and
press edges with fingertips to seal. Transfer to prepared sheet
and brush tops with egg. Repeat with remaining chilled dough.
Bake about 15 minutes until tops are golden and set. Transfer
to racks to cool.
