Ingredients
- 15 baking shee flatten balls to make about
- 2 ungreased
- 1 1/2 wide
- 1 matzo meal
- 80 gr jam
- 75 gr margarine
- 75 gr firm packed brown sugar
- 20 gr swee shred
- 16 ml water
- 4 gr vanilla
Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1 cm deep. Fill each hollow with jam ( quarter to half teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer.
