Directions:
– Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
– In a large bowl, cream the butter and granulated sugar until light and fluffy.
– Beat in the eggs one at a time, followed by the vanilla extract.
– In another bowl, whisk together the flour, baking soda, baking powder, and salt.
– Gradually incorporate the dry ingredients into the wet mixture until just combined.
– Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
– Make an indentation in the center of each cookie with your thumb or the back of a spoon and fill it with cherry jam.
– Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
– In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
– Drizzle the lemon glaze over the cooled cookies and let it set before serving.
Nutrition per serving:
Calories: 180 kcal
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
