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Slow Down and Have a Tea Party with Jelly Shortbreads

You don’t often sit down to tea with your friends anymore.  We are a society that is always on the go, especially if we have kids.  When your schedule is hectic, it’s the perfect time to schedule time with someone, whether that be your kids, friends, or family, to sit down, take a breath, and maybe have a grown-up tea party!  Every tea party needs fantastic treats, and these thumbprint style Jelly Shortbreads are the perfect addition to finger sandwiches and your favorite tea blends.

Luscious Jellies Make Delicious Jelly Shortbreads

I love to frequent farmers markets and one of the things I look for are unique jams and jellies.  I was recently at a beautiful market and found something I’ve never seen before: Queen Anne’s Lace Jelly.  It has a beautiful golden color, and the flavor…WOW!  I thought it would be really herbal, but it’s actually pretty darn citrusy and light.  Paired with the rich and buttery shortbread crust, they are perfect for the delicious and beautiful Jelly Shortbreads.  Choose a jelly that you like on a simple piece of toast, and you’ll love it in Jelly Shortbreads.  Jams work too, but they might end up a little lumpy in the final cookies as it really doesn’t melt much.  Jelly will melt and create a pretty little puddle that looks like glass when it cools.  The choice is yours!

Jelly Shortbreads Make Great Gifts

This batch of Jelly Shortbreads will make about 6 dozen little tarts that not only taste great fresh, but they freeze well, and make phenomenal heartfelt gifts.  Change the jelly up for different holidays, or maybe a special family jelly that has a lot of memories.  Use your imagination and make these your own!

1 C sugar

1/2 t salt

1/2 t vanilla

2 C (1 lb) butter, softened

4 C flour

1 1/2 C (12 oz) jelly or jam

Heat oven to 275 degrees F.

Cream the sugar, salt, vanilla, and butter together until smooth.

Slowly add the flour in, mixing each addition until completely incorporated.

Using a mini-muffin pan, roll teaspoonfuls of dough into balls and place in the muffin cups.

Press flat in the muffin cup.

Bake 20 minutes.

Remove from oven and using a wooden tart tamper or spoon, press the center of each cookie into a cup shape.  Fill with about half a teaspoon of jelly or jam.

Return to the oven and bake another 6 minutes.

Let cool in the tin for 4-5 minutes.  Using a thin knife, run the tip around the edge of the cookie, loosening it from the tin.  Remove to paper towel and let cool completely.

Served at a tea party or given as a gift, Jelly Shortbreads make a great impression!