BANBURY TARTS

1 1/2 cups (3 sticks) butter
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
4 cups flour
seedless jelly or jam (preferably currant or raspberry)

1. Heat the oven to 375 degrees.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the egg yolks, then the vanilla. Slowly beat in the flour until combined and smooth to form the dough (the dough will be a bit stiff at the end, and you may need to add the last cup of flour by hand).

3. Form the dough into small balls and make a small depression in the middle with your thumb. Spoon a teaspoon or so full of jelly in the depression. Space the cookies about 2 inches apart on a baking sheet and bake until lightly browned, about 15 minutes.

Makes 5 dozen cookies.

Shubitowski, Jacqueline. Banbury Tarts. 16 Dec. 2010. Los Angeles Times. 19 Jan. 2011. http://articles.latimes.com/2010/dec/16/food/la-fo-cookie-contest-rec7-20101216.

Notes:
I used Knott's Pure Seedless Boysenberry Jam. I also used a bit of old Knott's Pure Seedless Strawberry Jam. (Boysenberry was by far better, but it could have been the freshness.)
I couldn't make them tiny and tall. I could have put in an extra cup of sugar by accident which would explain the flatness. It made a billion cookies.