Revision as of 20:12, 5 July 2012

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

Directions

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.