Aunt Sis's Strawberry Tart Cookies

1. 1

   In a large bowl whisk together the flour, the sugar, and the salt, add the butter, and blend the mixture until it resembles coarse meal.

2. 2

   Stir in the egg yolks, blend the mixture until it forms a dough, and chill the dough, wrapped in plastic wrap, for at least 2 hours or overnight.

3. 3

   Preheat the oven to 350F.

4. 4

   Let the dough soften slightly, roll level teaspoons of it into balls, and arrange the balls about 2 inches apart on lightly greased baking sheets.

5. 5

   Using your thumb, make an indentation in the center of each ball, being careful not to crack the dough around the edges.

6. 6

   (If the dough cracks, reroll it and try again.)

7. 7

   Fill each indentation with about 1/4 teaspoon of the jam and bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden.

8. 8

   Let the cookies cool on the sheets for 2 minutes, transfer them to racks, and let them cool completely.

9. 9

   The cookies may be made 1 month in advance and kept frozen in airtight containers.

* Per serving · 4 servings · Values may vary.

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