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Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 4 to 6 tablespoons jam or marmalade (any flavor)
Method
- Line 2 baking sheets with parchment paper.
- Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
- Beat in the egg, then the vanilla and lemon zest.
- Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft).
- Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet.
- Shape each piece into a 12-by-1-inch log, about 3 inches apart.
- Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log.
- Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam.
- Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes.
- Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.
- Photograph by Johnny Miller
