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Ingredients
- 1/2 lb cool unsalted butter - (2 sticks)
- 1 c. granulated sugar
- 1 lrg egg
- 3 c. all-purpose flour
- 3/4 tsp grnd cardamom
- 1 pch salt
- Â Â Confectioners' sugar for sprinkling
- 1Â 1/4 c. red-currant jelly
Directions
- Preheat the oven to 375 degrees. Butter two or possibly three mini-muffin tins or possibly small tartlet tins; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed till light and fluffy, about 2 min. Beat in egg till smooth. Reduce speed to low, add in flour, cardamom, and salt; beat till combined.
- Roll dough into 1-inch balls, and flatten slightly. Press balls into tins, pressing dough up the sides, extending over the rim slightly, and making a deep well with your finger. Refrigeratein the refrigerator for 30 min.
- Bake, rotating pan halfway through, till golden, 18 to 20 min. Remove from oven, and transfer to a wire rack till cold sufficient to handle. Using a knife, carefully remove cookies from tins, and place on a wire rack till completely cold. Dust with confectioners' sugar. Fill each cookie with 1/2 tsp. jelly.
- This recipe yields about 5 dozen.
- Yield: 60 cookies
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