INGREDIENTS:
One cup of room-temperature butter
Half a cup of sugar
Two large eggs
One tiny dollop of vanilla flavor
Three-quarters of a cup of all-purpose flour
One little dollop of baking soda
Baking powder, half a teaspoon.
Half a teaspoon of salt
One cup of cherry jam
Two cups of powdered sugar
2 to 3 tablespoons of lemon juice
One lemon’s grated peel
Food coloring in yellow (if desired)
INSTRUCTIONS:
Before using, preheat the oven to 350°F (175°C). Use parchment paper to cover baking sheets.
Combine the sugar and butter in a large bowl and beat until frothy and light.
Add the vanilla extract after cracking each egg individually.
Combine the flour, baking powder, and baking soda in a separate bowl, and salt.
Mix the liquid ingredients with the powdered ingredients gradually until they are thoroughly blended.
On the baking sheets, place spoonfuls of dough, allowing space between each.
Create a tiny hole in the middle of each cookie with your thumb or the back of a spoon, then fill each hole with a small amount of cherry jam.
Bake until the edges are just beginning to brown, 10 to 12 minutes. After a few minutes of cooling, transfer the baking sheets to cooling racks to finish cooling.
Combine the powdered sugar, lemon juice, and lemon peel in a small bowl and stir until smooth. You can tint the food yellow if you’d like.
Before serving, cover the chilled cookies with the lemon frosting and let it to solidify.
Preparation time: 20 minutes; cooking time: 12 minutes; total time: 32 minutes
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