Recipe: Banbury tarts

Banbury tarts

Submitted by Jacqueline Shubitowski of Sherman Oaks

“My mother-in-law, Ruth Shubitowski, makes wonderful baked goods, but her Christmas cookies are the best.... Banbury tarts are included in the Christmas package year after year, and they’re still our favorite.�

Total time: 1 hour, 15 minutes

Servings: About 5 dozen cookies

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1 1/2 cups (3 sticks) butter

1 cup sugar

2 egg yolks

1 teaspoon vanilla extract

4 cups flour

Seedless jelly or jam (preferably currant or raspberry)

1. Heat the oven to 375 degrees.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the egg yolks, then the vanilla. Slowly beat in the flour until combined and smooth to form the dough (the dough will be a bit stiff at the end, and you may need to add the last cup of flour by hand).

3. Form the dough into small balls and make a depression in the middle with your thumb. Spoon a teaspoon or so of jelly in the depression. Space the cookies about 2 inches apart on a baking sheet and bake until lightly browned, about 15 minutes.

Each of 5 dozen cookies: 105 calories; 1 gram protein; 14 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 19 mg cholesterol; 7 grams sugar; 3 mg sodium.