My Uncle Herb’s sister, Edith, was another wonderful baker that inspired me. She always came to family functions with some sort of great sweet in tow. She called these buttery, delicious cookies “Slap” cookies, because she just slapped them together!
Give them a try- they are simple to prepare. This recipe makes a good size batch. The cookies have a long shelf life and they freeze beautifully as well.
AUNT EDITH’S SLAP COOKIES
Heat oven to 350; Line cookie sheets with parchment.
3 cups all purpose flour (15oz)
¾ tsp table salt (not Kosher)
3 sticks (12 oz) unsalted butter, room temperature
1 scant cup sugar (7oz)
1 TBS pure vanilla extract
1 egg yolk, from a large egg
¾ cup red currant jelly
Whisk the flour and salt together; set aside.
With an electric mixer, cream the butter and sugar together until fluffy.
Add the egg yolk and vanilla extract; mix until combined.
Add the flour and salt mixture and mix on low speed until dough comes together.
Scoop the dough onto the prepared baking sheets with a 1” scoop.
Roll into balls.
With your finger tip, make an indentation in each ball of dough.
Fill the indentations with red currant jelly. A pastry bag or a Ziploc bag with the edge trimmed off works very well for this.
Bake for about 15-18 minutes until light golden.
Cool and enjoy!
Yield: 6 dozen