Latest revision as of 21:50, 8 July 2015

Makes: 2 1/2 - 5 dozen cookies

Active Time: 30 minutes

Total Time: 30 minutes + 14 minutes/batch

From: King Arthur Flour

Ingredients

2 sticks unsalted butter

1 cup sugar

1 tbsp. grated lemon rind or 1 tsp. lemon oil

1 tsp. vanilla

1/2 tsp. salt

1 large egg

2 3/4 cup flour

1/2 cup raspberry jam

That's a slick answer to a chligenalng question

@@ Line 24: / Line 24: @@
 /2 cup raspberry jam
-=Directions=
+That's a slick answer to a chligenalng question
-== Step 1 ==
-Preheat oven to 350.  Lightly grease 2 baking sheets or line with parchment.
-== Step 2 ==
-In a large bowl beat the butter, sugar, lemon, vanilla, salt until very light.  Beat in the egg.  Add flour, stirring until well blended.
-== Step 3 ==
-Use a level tsp or tbsp scoop for each cookie.  Scoop cookies onto baking sheet leaving 2 inches between each.  Use your fingertip for smaller cookies or thumb for larger cookies to make an indentation in each one.
-== Step 4 ==
-Bake the cookies for 12-14 minutes.  Remove them from the oven.  Let them cool about 5 minutes to firm up and then move them to a rack to complete cooling.
-== Step 5 ==
-Once the cookies are cool, fill the indentation with raspberry jam, using about 1/4 tsp. for each tsp scoop cookie or 1/2 tsp. for each tbsp. scoop cookie.