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Directions
Preheat oven to 350°.
Line two baking sheets with parchment paper or use silpats.
Whisk flour, baking powder and salt together in a bowl.
In a mixer bowl, blend butter and sugar until fluffy.
Add lemon zest and beat in the egg and vanilla just until combined.
Slowly beat in the
dry ingredients, mixing just until incorporated.
Scoop the dough into 1 inch balls with a cookie or ice cream scoop then each ball roll in
sugar.
Place approximately 2 inches apart on a baking sheet.
Press a thumbprint into the middle of each. Don't push too deep or jelly will seep through
the bottom.
Fill each print with approximately 3/4 teaspoon of jelly or jam.
Bake until the edges are golden brown, 15-18 minutes.
May rotate pans halfway through cooking time for even color.
Cool cookies slightly on the baking sheet, then transfer to a wire rack to cool completely.
Store
in a seeled container for up to 5 days.
Freezes well.
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