A Martha Graham recipe. Works with whole wheat or gluten-free flour, too. Great with tea.
5 cups flour
1 cups confectioner's sugar
1 tsp salt
4 sticks butter, unsalted, room temperature
4 Tbsp lemon or lime zest
4 Tbsp lemon or lime juice
2/3 cup jam (strawberry, apricot, blackberry)
Beat butter, adding sugar, zest and juice, until pale and fluffy.
Add flour, confectioner's sugar and salt, mixing on low.
Roll balls of dough between palms and flatten onto baking sheets covered with parchment.
(For sparkly cookies, roll the balls in sanding sugar before flattening.)
Make thumbprints in center and fill with jam.
Bake until light brown, about 15 minutes, at 325 degrees.
5 cups flour
1 cups confectioner's sugar
1 tsp salt
4 sticks butter, unsalted, room temperature
4 Tbsp lemon or lime zest
4 Tbsp lemon or lime juice
2/3 cup jam (strawberry, apricot, blackberry)
Beat butter, adding sugar, zest and juice, until pale and fluffy.
Add flour, confectioner's sugar and salt, mixing on low.
Roll balls of dough between palms and flatten onto baking sheets covered with parchment.
(For sparkly cookies, roll the balls in sanding sugar before flattening.)
Make thumbprints in center and fill with jam.
Bake until light brown, about 15 minutes, at 325 degrees.
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