This recipe comes from Melissa Clark's book Dinner in French: My Recipes by Way of France. The original recipe recommended mixing the butter and sugar in a mixer with a paddle attachment. I don't have one so I use a handheld mixer to blend the butter and sugar together and to beat in the egg yolk, lemon zest, vanilla, and salt and a pastry cutter to mix in the flour.
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Step 1: In a bowl, cream the butter and confectioner's sugar together until smooth. Beat in the egg yolk, lemon zest, vanilla, and salt, scraping the sides of the bowl as necessary. Mix in the flour until just combined. Form the dough into a 1-inch-thick disk. Wrap it in plastic wrap, and refrigerate for at least 1 hour. Step 2: Place the disk on a piece of parchment paper and cover with a piece of plastic wrap. Roll the dough out to ¼ thick. Leaving the dough between the parchment paper and plastic wrap, transfer it to a baking sheet and chill for 30 minutes or until firm. Step 3: Preheat the oven to 325℉ and line 2 cookie sheets with parchment paper. Step 4: Remove the plastic wrap from the top of the dough and, using a 2-inch round cookie cutter, cut out cookies and trnsfer them to the prepared cookies sheets. (Reserve the scrapes of dough and chill them to re-roll later.) Press your thumb in the center of each cookies to make a shallow indentation, and fill it with about ¼ teaspoon of the jam (don't over fill the indentation or the jam may leak out). Re-roll the chilled dough scrapes and repeat. |
Ingredients:
Step 5: Bake for 18 to 25 minutes, until the cookies are puffed and deeply golden, rotating the cookie sheets halfway through. Transer the cookies to wire racks to cool. |