Delicious cookies for the kid at heart. Crumbly when hot. Store in an airtight container after they have cooled.
1 cup butter, softened
2/3 cup cane sugar
2 cups pastry or all-purpose flour
1 teaspoon of almond extract, or vanilla extract
1/2 cup strawberry guava jelly
Preheat oven to 350 Farenheit
Cream together the butter and sugar using a fork, until mixture is smooth. Mix in the extract of almond or vanilla, then slowly add in the flour.
Roll dough into roughly 1″ balls and place onto ungreased cookie sheet. Use your thumb to make a well in the cookie. Be sure the hole doesn’t go to the bottom of the cookie, and smooth out the edges if they crack when creating the well.
Bake cookies for 6 minutes. Then, remove from oven and place jelly into the thumbprint holes. If they have filled in, use a spoon to press the hole back down. Do not overfill with jelly or it will spill out onto baking sheet. Bake for another 3 minutes, or until cookies are done. At the very first sign of any brown be sure to remove them from the oven. Use a spatula to delicately remove them from the baking sheet, and place them onto a cooling rack or plate.