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Ingredients
- 3/4 lb. butter
- 3 c. egg yolks
- 5 c. plain White Lily flour
- 2 tsp. vanilla
- 1 c. sugar
- currant and mint jelly
Method
- Cream butter and sugar.
- Add well-beaten egg yolks and vanilla.
- Add flour and mix well.
- With hands, mold into balls the size of hickory nuts.
- Place on pan, not too close together.
- Make a dent in each one with index finger.
- Fill with 1/4 teaspoon jelly.
- Bake in a slow 300° oven until light tan.