Ingredients
- 1 cup of butter at room temperature
- 1/2 cup of sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 2 3/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of cherry jam
- 2 cups of powdered sugar
- 2 to 3 tablespoons of lemon juice
- Grated zest of 1 lemon
- Yellow food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually blend the dry ingredients into the wet ingredients until fully combined.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them apart.
- Press your thumb or the back of a spoon into the center of each cookie to create a small indentation, then fill it with a bit of cherry jam.
- Bake for 10-12 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
- Drizzle the lemon icing over the cooled cookies and allow it to set before serving.
Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes
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