Instructions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them apart.
- Press your thumb or the back of a spoon into the center of each cookie to create a small indentation, then fill each with a bit of cherry jam.
- Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to cooling racks to cool completely.
- In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
- Drizzle the lemon icing over the cooled cookies and allow it to set before serving.
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
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