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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 1 cup soft butter
- 1 cup sugar
- 34 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons lemons, powder or 1 -2 teaspoon lemon extract
- 1 large egg yolk
- 1 teaspoon baking powder
- 2 34 cups unbleached all-purpose flour
- 14-13 cup raspberry jam
- 1 cup confectioners' sugar or 1 cup glazing sugar
- 1 tablespoon lemon, powder
- 1 tablespoon butter
- 1 tablespoon milk
Method
- Preheat the oven to 375F Lightly grease (or line with parchment) two baking sheets.
- Beat together the soft butter, sugar, salt, vanilla extract, and lemon powder until fluffy.
- Scrape the bottom and sides of the bowl, and beat in the egg yolk.
- Mix in the baking powder and flour until well blended.
- Divide the dough into four pieces.
- Roll each piece into a log about 12" long and 1" in diameter.
- Place two logs on each prepared baking sheet, leaving several inches between them.
- Use the handle of a wooden spoon or a dowel to make a shallow trench down the center of each log.
- Fill the well with a generous tablespoonful of jam per log, using a pastry bag with a round tip, or a spoon.
- Bake the cookie logs for 15 to 20 minutes, until they're set and lightly browned around the edges.
- Remove them from the oven, let them cool for 3 minutes, then slice on the diagonal into 1" pieces.
- As the cookies cool, make the glaze: Sift together sugar and lemon powder.
- Heat butter and milk together until the butter is melted, then add to the sugar mixture.
- Beat until smooth.
- Drizzle the glaze over the cooled cookies.
