John Myers
Ingredients for 1 servings:
- 140 g butter, soft
- 70 g sugar
- 1 pinch of salt
- 3 small egg yolks
- ½ tsp, leveled lemon zest of one unwaxed lemon
- 180 g wheat flour
- 25 g breadcrumbs
- 2 tbsp red jam
- Powdered sugar for dusting
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
for 40 pieces, utilization of egg yolk
Makes approximately 40 cookies. Preheat oven to 175°C (top/bottom heat). Line 2-3 baking sheets with parchment paper. Cream the butter with sugar and salt until fluffy. Stir in the egg yolk and lemon zest. Mix the flour and breadcrumbs and add them. Shape the dough into hazelnut-sized balls and place them evenly spaced on the baking sheets. Use a wooden spoon handle or a glass aroma oil tube to make small indentations in the balls. Pour the jam into a small freezer bag, snip off a tiny tip, and fill the indentations. Bake the cookies on the baking sheets, one after the other, for 10-15 minutes, until the edges begin to brown slightly. Transfer the finished cookies, using the parchment paper, to a wire rack and let cool. Dust with powdered sugar. Store in a tin, separated by layers of parchment paper.
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