You may also like
Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 1 cup sugar
- 1 tbsp grated lemon rind, or 1/4 teaspoon lemon extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 egg
- 2 3/4 cup flour
- 1/2 tsp salt
- 1 tsp vanilla extract ( I use extra )
- 1/2 cup seedless raspberry jam
Method
- Preheat oven to 350F.
- Lightly grease baking sheets or line with parchment.
- In a large bowl, beat butter, sugar, lemon rind or extract, vanilla and salt until very light.
- Beat in egg.
- Add flour, stirring until well blended.
- Roll into 1 inch balls and arrange on cookie sheets at least 2 inches apart.
- Use fingertip or thumb to put indentation into center of each.
- Bake for 12 to 14 minutes.
- Let cookies cool about 5 minutes to firm up, then move to a rack.
- When completely cool, fill indentation with jam, using 1/4 to 1/2 teaspoon per cookie.
- *This recipe makes about 5 dozen cookies.
- **This recipe brought to you courtesy of King Arthur Flour.
- **
