Directions:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using 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.
Bake 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.
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
Drizzle the lemon frosting over the cooled cookies and let it set before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 180 kcal | Servings: 24 cookies
EASY MEXICAN CASSEROLE
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