Jammin' Tea Cakes For added eye candy, use paste food coloring to tint the dough to match the color of jam or preserves used. For example, pink for strawberry or raspberry, yellow or orange for peach, etc.
1 cup salted butter 1/2 cup confectioners' sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup fruit jam or preserves, for topping 1/4 cup confectioners' sugar, for topping
Preheat oven to 325 degrees F.
Cream together butter and 1/2 cup confectioners' sugar in electric mixer. Add vanilla extract. If using paste food color, add it now and blend in well. Blend in flour and salt until well combined.
Scoop 1 tablespoon of dough out of bowl and roll into a ball. Place on lightly greased cookie sheet and make an indent in the center with a measuring teaspoon to create a perfect round indent.
Fill each cookie with desired preserves. Bake 15 to 20 minutes or until golden brown. Transfer to cool, flat surface. When cool, dust with confectioners' sugar.
