This post may contain affiliate links. Please read our disclosure policy.
For the Dough:
2 sticks butter (1 cup or 16 tablespoons), softened
1/3 cup powdered sugar
1/3 cup granulated sugar
Pinch of salt
2 whole eggs
2 egg yolks
2 teaspoons vanilla
Zest from one whole lemon
4 cups flour
1/2 to 1 cup Christmas Jam or other berry jam
Powdered sugar for dusting
- In the bowl of a stand mixer with a paddle attachment, cream butter then add both sugars and salt. Cream until fluffy, about two minutes.
- With mixer on low, add the eggs and egg yolks one at a time until mixed.
- Add vanilla and zest and mix again.
- With mixer on low, add each cup of flour until combined.
- Remove from bowl and knead by hand for about a minute.
- Refrigerate dough wrapped in plastic for up to three days or at least for two hours.
- Assuming you will only be baking 18-24 cookies, remove dough, cut in half and refrigerate other half for another recipe (like this one), or freeze for up to a month.
- Preheat oven to 350 degrees.
- On lightly floured surface, flatten and work dough so that it becomes soft and pliable but not warm.
- Roll into a log and either cut into 18 or 24 pieces depending on how large you want the cookies. For 18, cut log in half. Cut each half in thirds and each third in thirds. For 24, cut log in half, each half in half, each quarter in half, then each piece in thirds. An 18 count cookie will be about 2-2 1/2 inches.
- Line two cookie sheets with parchment paper
- Roll each dough piece into a ball then press down with the palm of your hand. With your thumb, make an indentation into the center of each then lay out on the sheet pans.
- With a teaspoon, fill each indentation with Christmas Jam, being careful not to fill too high.
- Bake for 12-15 minutes (depending on the size) until lightly golden.
- Remove to a cooling rack.
- Once cool, dust with powdered sugar.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.