If you are only making these cookies (18-24 cookies), cut dough recipe in half. Or if you are doubling the recipe, use the entire dough recipe for 36-48 cookies.
- 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
- 1/3 – 1/2 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.
- For this recipe (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.