Jelly Cookies
Frankie Thomas, Line Cook, Holston Hills Country Club

Growing up my Great Auntie first made these for me as a child. They are my personal favorite. She would always make them for me when I would visit her in Georgia while growing up. They remind me of my family every time I have them. The recipe is great because you can pick whatever jelly or preserves you want.

Fun Facts About Frankie

- Length of Service: 2.5 years
- Hometown: Knoxville TN
- Favorite Menu Item: Smoked Chicken Wings (extra hot)
- One thing someone might not know: Frankie is a very outgoing family man who loves spending time with his five kids and seven grandchildren. He was also the Holston Hills 2018 Employee of the year!
- One thing he loves about his job: The members and getting to know them. Frankie loves the family style environment of a private club.


1 ½ cups Unsalted Butter, softened                      
1 cup White Granulated Sugar
4 Egg Yolks                                                             
½ teaspoon Vanilla Extract
3 ½ cups All-Purpose Flour                                    
1 cup Jelly or Preserves (any flavor)


Preheat conventional oven to 375°. In a medium bowl, cream together butter, sugar, vanilla 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 20 minutes. Place balls 2 inches apart on a parchment paper lined cookie sheet. Using the back of a spoon, make a small well or indentation in the middle of the cookie ball. Fill cookie with ½ teaspoon of preserves or jelly. Bake cookies 8 to 10 minutes in preheated oven until they are golden brown on the bottom. Remove cookies from cookie sheet and cool on wire rack.