Such lovely melt-in-your mouth cookies, and so easy to make! What sets this recipe apart is the inclusion of lemon zest and lemon juice. Trust me, it perfumes the flavour of these bite size cookies.
The original recipe calls for cherry jam, but I used apricot and strawberry jam instead. These are the only two jams available in my fridge. I halved the recipe, and used zest of one lemon and 1/2 Tbsp of lemon juice. I also used 1 tsp of dough for each cookie to make it bite sized, instead of 2 tsp of dough as the recipe suggested.
I will be making this again for Christmas - using cherry jam for sure!
Ingredients
fully adapted from Cookin' Canuck
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large egg yolks
4 tbsp grated lemon peel
1 tbsp fresh lemon juice
1/4 tsp salt
2 1/2 cups all-purpose flour
6 tbsp (approximately) good-quality cherry jam
Preheat oven to 350 degrees F.
Lightly coat two baking sheets with cooking spray. In the bowl of a stand mixer (or a large bowl, using a hand mixer), beat together room temperature butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Next, beat in egg yolks, lemon zest, fresh lemon juice, and salt until combined. Lower the speed of the mixer to low and add all-purpose flour in two additions. Beat until moist clumps of dough form. Using your hands or a rubber spatula, press the dough together. Using 2 teaspoons of dough for each cookie, form the dough into balls. Place the balls of dough on prepared baking sheets, about 1 inch apart. Using the round portion of a 1/4-teaspoon measure, make a deep indentation in each ball. Fill each indentation with cherry jam. Fill until just below the lip of the indentation. If you fill it too high, the jam will come bubbling out during baking.
Bake the cookies until firm to the touch and golden on the bottom, 9 to 11 minutes, switching the baking sheets top to bottom and back to front halfway through baking.
Allow the cookies to cool on the baking sheets for 10 minutes, then remove with a metal spatula and cool on wire cooling racks.
If not serving immediately, store between sheets of waxed paper in airtight containers.
Makes about 36 cookies.
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