1940s Recipes + Menus

Jelly Centers

June 1948
Jelly Centers

W
We can only imagine the anniversary buffet suggested in our June 1948 issue, resplendent with molded salads garnished with radish roses, cold salmon, and dainty little petits fours. These cookies—dotted with chopped almonds and filled with jewel-toned jams—would fit right in.

This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.

Cream 1 cup butter until it is light. Add gradually 1 cup powdered or very fine granulated sugar, creaming well after each addition. Add 6 eggs yolks, one at a time, a pinch salt, and the juice and rind of 1/2 lemon. Gradually add 3 cups sifted flour and stir or knead the dough until thoroughly blended. Chill for at least 2 hours. Roll the dough with slightly floured hands into uniform balls the size of large marbles. Press a slight indentation into each ball with your little finger. Paint with beaten egg yolk and sprinkle the tops with finely chopped blanched almonds and sugar. Bake in a moderate oven (350° F.) until the balls are golden brown. When ready to serve, fill the indentations with apricot jam or any red jams or jellies.

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