Here is the recipe for the Irish tea cakes. Still can't stop eating them ...
1 cup salted butter
1/2 cup confectioner’s sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup Blackcurrant Jam
1/4 cup Gooseberry Jam
1/4 cup confectioner’s sugar
Cream butter and sugar with an electric mixer. Add vanilla.
Beat in flour and salt till thoroughly combined. Roll dough into 1 inch balls and place 1 inch apart on lightly greased cookie sheet.
Using the second knuckle of your index finger, make a depression in the center of each ball.
Fill 1 dozen with 1 teaspoon each of Black Currant Jam, and 1 dozen with 1 teaspoon each of Gooseberry Jam.
Bake 18 minutes or until golden brown. Remove from pan immediately to a cooling rack.
When completely cooled, dust lightly with confectioner’s sugar.
Yield: 2 dozen.