Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 2/3 cup white granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon zest
- 2 1/3 cups all purpose flour
- ½ teaspoon kosher salt
For the filling:
- ½ cup good quality blueberry jam
- Powdered sugar, for finishing
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer fitted with the paddle attachment, cream together 1 cup softened butter and 2/3 cup white granulated sugar until light and smooth.
- Add 1 egg yolk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Mix until fully combined.
- Add 2 1/3 cups all purpose flour and ½ teaspoon kosher salt. Mix until a soft dough forms.
- Scoop the dough into 1 tablespoon portions and roll into smooth balls.
- Place on a baking sheet and gently press an indent into the center of each cookie.
- Fill each indent with about ½ teaspoon blueberry jam.
- Chill the cookies in the refrigerator for 45 minutes.
- Bake for 13-15 minutes, until the edges are just set and very lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Finish with a sprinkle of powdered sugar.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Sweet Tooth