This perfectly buttery shortbread cookie has a gorgeous not-too-sweet flavor. A healthy dose of lemon zest brings creates a sunny experience on cold days, making these tender cookies the perfect addition to your holiday table.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Stephanie Stiavetti
1tablespoonlemon zest,rom one large lemon
1cupbutterchilled, cut into 1-inch chunks
4teaspoonswhite wineor milk will work just fine
Flavorful jam of your choice - tart strawberry works wellas does marmalade
Place sugar and lemon zest in a food processor and blend for 1 minute. Add flour and salt, process for 10 seconds. Set butter chunks all around the surface of the flour mixture and process for 20 seconds, or until the butter and flour and light and powdery. Add yolks and white wine (or milk), processing for another 45 seconds, until the dough comes together.
Scoop dough into walnut-sized portions and roll into balls. Use your thumb to push an indentation in each cookie, making sure to not poke through to the bottom. Place the cookies on a plate and freeze for 20 minutes. 45 minutes in the refrigerator will also work.
Set rack to center of oven. Preheat oven to 350°F (176°C). Line a cookie sheet with parchment paper.
Remove cookies from the chiller and bake for 20 minutes, removing them just as they show a hint of browning at the base and edges. Do not over bake! Cool on baking sheet 5 minutes, then remove to cooling rack. Allow to cool completely. Just before serving, spoon jam into the divot on each cookie.
Nutritional analysis does not include your choice of jam to use in thumbprint.