Tender, buttery cookie with a hint of lemon zest, and filled with raspberry jam. Classic Christmas cookie but tastes as good all year round.
- 3 cups (435 g) unbleached all-purpose flour
- 19 tablespoons cold unsalted butter (2 sticks plus 3 tablespoons), cut into medium cubes
- 1½ cups powdered sugar
- 3 egg yolks
- Zest of 1 lemon
- Raspberry or red currant jam
- Place the flour, butter, sugar, egg yolks and lemon zest in a large bowl. Using your hands, mix the ingredients together, tossing and kneading from the sides to the middle and from bottom to top, until shiny dough forms, about 5–7 minutes.
- Divide the dough in half, forming two balls and then pressing them down into two disks. Cover with plastic food wrap and let rest in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees, and position two racks in the upper part of the oven. Line two baking sheets with parchment paper.
- Take the dough out of the refrigerator, and when pliable, roll it out ¼ inch thick on a floured surface with a lightly floured rolling pin. Keep sprinkling the dough and your rolling pin with flour if it gets too sticky.
- Cut out shapes with your favorite cookie cutter. Using an offset spatula, transfer them to the baking sheet, spacing 2 inches apart.
- Reroll the dough scraps and keep cutting out more cookies, until you use up all the dough.
- Bake in the oven until the edges start to turn light brown, about 10–12 minutes, depending on size.Let cool completely on a wire rack.
- Using a spreader or butter knife, place the jam in the middle of one cookie and spread almost to the edges (don’t cover the whole surface with jam, or it will spill out). Press a second cookie on top. Dust with powdered sugar.
- The cookies will last 3–4 weeks in a tightly covered container.