June 1948: Jelly Centers

These are a keeper, if you ask my son. I'm not a fan of jam except in the close company of peanut butter, but these were a huge hit with everyone else.

The cookies are buttery rich with a hint of lemon, and I substituted toasted coconut for chopped blanched almonds on top. No reason for that really, except I had some toasted coconut sitting around and wanted to use it up.

You could mix up the flavors in any combination, really. Raspberry jam tasted delicious with the lemon/coconut cookie, but lemon curd might have been fun to try also. I have apricot/pineapple jam in the fridge that probably needs a simple vanilla cookie underneath. Almonds optional on that one.

They are really pretty and once again my photos don't do them justice. I'd happily and proudly serve these to guests, they look and taste great.