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Travel plans:
Heat the oven to 350°F (175°C) before using it. Cover baking sheets with parchment paper.
In a big bowl, mix the butter and sugar until it is light and fluffy.
Crack the eggs one by one, then mix in the vanilla extract.
In a different bowl, mix the flour, baking soda, baking powder, and salt.
Slowly mix the powdered ingredients into the liquid ingredients until they are well combined.
Place spoonfuls of dough on the baking sheets, leaving some space between each one.
Press your thumb or the back of a spoon into the center of each cookie to make a small hole, then add a bit of cherry jam into each hole.
Bake for 10-12 minutes or until the edges turn slightly brown. Allow the baking sheets to cool for a few minutes, then move them to cooling racks until they are completely cool.
In a little bowl, mix the powdered sugar, lemon juice, and lemon peel until it’s smooth. If you want, you can add yellow dye to the food.
Pour the lemon icing over the cooled cookies and wait for it to harden before serving.
Time to prepare: 20 minutes | Time to cook: 12 minutes | Total time: 32 minutes
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