Ingredients<\/u>:<\/b>
\n1 cup unsalted butter, softened
\n1\/2 cup granulated sugar
\n2 large eggs
\n1 teaspoon vanilla extract
\n2 3\/4 cups all-purpose flour
\n1 teaspoon baking soda
\n1\/2 teaspoon baking powder
\n1\/2 teaspoon salt
\n1 cup cherry jam
\n2 cups powdered sugar
\n2-3 tablespoons lemon juice
\nZest of 1 lemon
\nYellow food coloring (optional)<\/p>\n
Directions<\/u>:<\/b>
\nPreheat the oven to 350\u00b0F (175\u00b0C). Line baking sheets with parchment paper.
\nIn a large bowl, cream together the butter and granulated sugar until light and fluffy.
\nBeat in the eggs one at a time, then add the vanilla extract.
\nIn another bowl, whisk together the flour, baking soda, baking powder, and salt.
\nGradually add the dry ingredients to the wet ingredients, mixing until just combined.
\nDrop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
\nUsing your thumb or the back of a spoon, make an indentation in the center of each cookie and fill with a small amount of cherry jam.
\nBake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
\nIn a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
\nDrizzle the lemon frosting over the cooled cookies and let it set before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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