I call them thumbprints, the boy calls them jelly tops, Gourmet called them Strawberry Tarts. But there is one universal name:

YUMMMMMMMMMMMMMMMM.

These wonderful tiny shortbread-like cookies with jelly filling are a bite of warm weather in the cold winter months.

I am delighted by these, though saddened that there are no more – my book club heartily gave them two thumbs up and then polished off the batch.

A few notes on execution. Once I chilled the dough, it became very very hard. by cutting it into smaller chunks with a knife and then rolling it between the palms of my hands, it softened enough to press my finger into without the dough cracking along the edges. Mine still weren’t as pretty as the picture – possibly because I forgot and used jelly instead of jam, which baked slightly thinner, and that they spread a bit when they baked.  No effect on the taste, though, which was sunny and bright and sweet and delightful.

(check out the recipe after the break)

Strawberry Jelly Tops

adapted from Gourmet, December 1993

1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into bits
1 large egg yolks, beaten lightly
1/2 cup strawberry jelly or other preserves

1. In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the egg yolks, blend the mixture until it forms a dough. It may be quite crumbly, but as long as you can press it into a lump, it’s fine. Wrap the ball of dough in plastic wrap and refrigerate for several hours.

2. Preheat the oven to 350F. Take the dough out of the fridge to soften slightly. Cut the dough into 1″ cubes, and roll it between the palms of your hands until it softens into a ball. Press your pointer finger into the center to make a space for the jelly, being careful not to crack the edges of the dough, and place on a parchment-lined baking sheet.

3. Using a spoon or a pastry bag or ziplock bag, pipe the jelly into the center of the cookie until it’s level. Bake for 12 to 15 minutes until the edges are lightly golden.

Visit my baking compatriots:  Jerry at Cooking by the Seat of my Pants, Judy at No Fear Entertaining, Sandy at At the Baker’s Bench, Courtney at Coco Cooks, Kelly at Sass and Veracity, and Andrea at Andrea’s Recipes.