jam cookies

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    3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
    4. Stir in the remaining jalapeño peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
 
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+#+LATEX: \newpagePreheat the oven to 375 degrees F (190 degrees C).
+Step 2
+
+In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
+Step 3
+
+Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
+
 ** Pickled Jalapeño Peppers
   source: https://vanillaandbean.com/pickled-jalapeno-peppers/, servings: 3x 16oz jars, prep-time: 20 minutes, cook-time: 15 minutes
 
 
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 * Desserts
 ** Berry Pie
   source: https://www.allrecipes.com/recipe/233072/summer-fresh-raspberry-pie/, servings: 1 pie, prep-time: 20 mins, cook-time: 10 mins, ready-in: 1hr 30 mins
      3. Heat berry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow berry sauce to cool to room temperature.
      4. Line the prepared pie crust with remaining 3 cups berries. Pour berry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.
 
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+
 ** Boston Cream Doughnuts
   source: https://cooking.nytimes.com/recipes/1017066-boston-cr, servings: 12-20 Doughnuts, ready-in: About 3 hours, mostly unattended
 
     5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
 
 
+*** Jam Filled Butter Cookies
+    source: https://www.allrecipes.com/recipe/25100/jam-filled-butter-cookies/
+
+**** Ingredients
+
+    - 3/4 cup butter
+    - 1/2 cup sugar
+    - 2 egg yolks
+    - 1 3/4 cups flour
+    - 1/2 cup fruit preserves
+
+**** Directions
+
+    1. Preheat the oven to 375 degrees F (190 degrees C).
+    2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
+    3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
+
 
 ** Cocoa Pie
   source: grandma's cookbook
        3. Spread on pie and bake 10-15 minutes at 325F until golden brown.
 
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+
 ** Italian Anisette Cookies
   source: https://www.allrecipes.com/recipe/10226/italian-anisette-cookies/, servings: 18, cook-time: 8 mins
 
 *** Directions
 
     1. Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
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 ** Macaroni Salad
 source: bema
 
     1. Cook macaroni
     2. Mix in bowl and chil
 
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+
 ** Onion Rings
 source: https://www.allrecipes.com/recipe/56236/best-ever-onion-rings/