I didn’t have cherry preserves or crystallized ginger. And I didn’t want to buy them, you know my choice is always homemade foods.
I thought the filling, lemon jam in my case, was added after cookies were baked, but Sommer told in her recipe to fill them beforehand. And I did so.
I think cookies get chewier when you bake them filled with preserves or jams.
However I made a mistake and added sprinkles before baking, so some sprinkles sank into the jam! It wasn’t a fatal mistake though! I added a little more sprinkles on each cookie when they are still hot and the problem was solved! So it’s better to add sprinkles right after you take them from oven.
Thank you so much Sommer for the recipe and inspiration!
Ingredients
Instructions
Preheat oven to 175C.
Mix butter, sugar, salt and lemon zest until smooth.
Add in flour and mix with a spatula until combined well.
Cover and chill it for 30 minutes.
Line cookie sheets with baking paper.
Make 1 inch balls from dough and place them on baking paper leaving enough space between each.
Press on each cookie with your thumb to make dents.
Place 1/3 tsp lemon jam in these dents.
Bake them for 20 minutes.
Add sprinkles on each when they are still warm and cool them on a wire rack.
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