Buttery Jam Pinch Cookies with Lemon and Rose Water
Delicate, buttery cookies with a bright hint of lemon and a sweet floral jam center. These pinch cookies are as beautiful as they are delicious.
Ingredients
1/2 cup unsalted butter, softened to room temperature
1/3 cup unbleached granulated sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon lemon zest, finely grated
2 large eggs
2 cups unbleached flour
6 ounces fruit jam (strawberry preserves or rose water jam)
Instructions
1. Preheat oven to 365 degrees F.
2. In a large mixing bowl, food processor, or stand mixer, combine the butter, sugar, salt, extract, lemon zest, and eggs until smooth.
3. Stir in the flour until just incorporated. Do not overmix.
4. Gather cookie dough into a ball, wrap in plastic, and chill in the refrigerator for 1 hour.
5. Remove from refrigerator and roll out dough on a floured surface to 1/4″ thickness.
6. Cut into 2″ rounds and place on a parchment-lined baking sheet.
7. Spoon 1/4 teaspoon of fruit jam into the center of each dough round.
8. Pinch the sides of the cookie to close, ensuring the jam shows on both sides of the impression.
9. Bake 8-10 minutes until very lightly browned, rotating the sheet halfway through.
10. Remove to a wire rack to cool completely.
Notes
Tip: Make “instant” rose water jam by stirring 1-2 teaspoons of rose water into your favorite strawberry or raspberry jam.
If the cookies start to open while baking, carefully re-pinch them immediately upon removing from the oven.
Ensure your butter is truly room temperature for the best dough consistency.