(22 – 24 Cookies)
- 2 cups “JIFFY” Baking Mix
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg yolk
- 1/2 tsp. imitation butter flavor
- course sugar (optional)
- assorted jam
- 1 cup powdered sugar
- 2 – 3 Tbsp. milk
Preheat oven to 350°F. Line baking sheet with parchment paper.
For cookies, cream butter and 1/2 cup sugar. Add egg yolk and butter flavor. Mix until combined. Add baking mix 1 cup at a time, mixing after each addition. Combine well. Roll into 1 inch balls. Roll in course sugar (optional). Keep dough covered with plastic wrap when not in use. Place balls 2 inches apart on baking pan. With a small rounded measuring spoon or your thumb, make an indentation on top of each ball. Fill with 1/4 to 1/2 teaspoon of jam (thicker jam works best). Bake 8 – 10 minutes. Cool several minutes before removing from baking sheet and placing on wire rack. Cool completely. For glaze, combine ingredients and mix with whisk. Drizzle over cookies (optional).
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