Jelly Twinkles

JELLY TWINKLES
www.RecipeGirl.com

1 cup butter, softened
½ cup granulated sugar
2 cups flour, sifted
red currant jelly
powdered sugar

1. Cream butter with sugar until fluffy. Stir in flour, a little at a time, blending well to make a stiff dough. Knead 10-15 minutes, or until satiny-smooth. Wrap in waxed paper and chill until dough is quite firm.

2. Preheat oven to 350 degrees F.

3. Roll out half of the chilled dough ¼” thick on a lightly floured cloth or mat. Cut out 48 rounds with a 2″ cutter; cut a small round from the center of half of the cookies.

4. Place large and small cutouts ½” apart on a cookie sheet. Re-roll trimmings and cut out.

5. Bake about 18 minutes, or until firm and lightly golden. Remove from cookie sheets and cool completely.

6. Spread jelly on each large round; top with cookie ring; sprinkle lightly with powdered sugar.

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“Hard to save for my holiday guests! The red currant jelly is a must. These are a pretty cookie.”
-Orlando, FL