 | | Directions |
- Preheat oven to 350°.
- Line two baking sheets with parchment paper or use silpats.
- Whisk flour, baking powder and salt together in a bowl.
- In a mixer bowl, blend butter and sugar until fluffy.
- Add lemon zest and beat in the egg and vanilla just until combined.
- Slowly beat in the dry ingredients, mixing just until incorporated.
- Scoop the dough into 1 inch balls with a cookie or ice cream scoop then each ball roll in sugar.
- Place approximately 2 inches apart on a baking sheet.
- Press a thumbprint into the middle of each. Don't push too deep or jelly will seep through the bottom.
- Fill each print with approximately 3/4 teaspoon of jelly or jam.
- Bake until the edges are golden brown, 15-18 minutes.
- May rotate pans halfway through cooking time for even color.
- Cool cookies slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Store in a seeled container for up to 5 days.
- Freezes well.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: mixer, baking sheet
Servings: 25
|  | | Ingredients | | - | | 1 3/4 cups flour |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 3/4 cup unsalted butter (1 1/2 sticks) softened |
| - | | 2/3 cup sugar |
| - | | 1 large egg |
| - | | 1 teaspoon vanilla |
| - | | 1/2 lemon, zested |
| - | | 1/3 cup raspberry, cherry or strawberry jam |
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