Recipe: Jam-Filled Hungarian Butter Cookies for Ron

Ron, This is not the particular recipe you have requested, however, you may want to try this one from cookbook author, Nancy Baggett from her International Cookie Cookbook.

Jam-Filled Hungarian Butter Cookies

"This is one of my favorite butter cookies. The recipe is from my International Cookie Cookbook.
The cookies look like American thumbprints, but are daintier, richer and have a texture that's somewhat reminiscent of shortbread. Though they are colorful and festive enough to brighten any holiday table, they are rather easy to make. I have served them at parties and once took a batch to a cookie exchange; they are always a big hit!"

Tip: Make a point of using seedless jam rather than jelly in the cookie centers. Jam has more body and is less likely to run out.

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1/4 teaspoon salt
1 cup granulated sugar
3 large egg yolks
2 1/2 teaspoons vanilla extract
1/8 teaspoon almond extract
3 1/2 cups all-purpose white flour
About 1/2 to 2/3 cup red currant or seedless red raspberry jam
About 1/2 cup finely slivered blanched almonds, for garnish

Preheat oven to 375 degrees F. Grease several baking sheets. In a mixer bowl with mixer on medium speed, beat butter until lightened. Add salt and sugar and beat until well blended and fluffy. Beat in yolks, vanilla and almond extract. Gradually add flour, beating until evenly incorporated; if mixer motor labors, stir in the last of flour by hand. Pinch off piece of dough and roll between palms into scant 1-inch diameter ball. Press a deep indentation in center using knuckle or thumb. (If cookie cracks at edges when indentation is formed, soften dough mixture slightly by beating in a few teaspoons water.) Form cookies, spacing about 1 to 1-1/2 inches apart on baking sheets.

Bake cookies in center third of oven for 7 minutes. Remove from oven and fill indentations with about 1/2 teaspoon jelly. Sprinkle a few almond slivers over center top of each cookie. Return to oven; bake about 5 minutes longer or until cookies are just tinged with brown and jam is melting. Transfer to racks to cool. Store cookies airtight in a single layer for up to a week. Freeze for longer storage.

Makes about 60 (1 1/4 inch) diameter cookies