This recipe is from my grandmother Nyma McCraine Lewis, so it either came from Woodville MS or Valdosta, GA. Take 3/4 cup softened unsalted butter 1/2 cup sugar 1 egg yolk 1 1/2 cup cake flour. Cream butter well, add sugar and blend thoroughly. Add egg yolk, fold in flour, knead a little bit, wrap in wax paper and chill for several hours. Roll into 1/2 inch balls, and make a small depression in the middle. Fill with red currant jelly. Bake at 325 until golden.
I use powdered sugar on my hands and on the wax paper instead of flour; these cookies are floury enough. Make sure it is unsalted butter, and don’t think any red jelly will do; almost anything other than the red currant jelly is too sweet. Use a baby spoon or even better a grapefruit spoon to put the jelly in the depression. If you break it up some, it will be less likely to bubble up and spill over the cookie. Chill the dough overnight or all day. It will hold its shape better, and use parchment paper. Naomi Gardner Freeman