ADVERTISSEMENT
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
1 tablespoon lemon zest
1 cup powdered sugar
2 tablespoons lemon juice
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the dough into small portions and roll each into a ball. Flatten each ball slightly and place on the prepared baking sheet.
Using your thumb or the back of a spoon, make a small indentation in the center of each cookie.
Fill each indentation with a small amount of raspberry jam.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
In a small bowl, mix together the powdered sugar and lemon juice to create a glaze.
Drizzle the lemon glaze over the cooled cookies and let it set before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies