The below recipe is adapted from Donna Hay who is a fantastic Australian Baker and Chef.

What You’ll Need:

250g of unsalted butter, room temperature
1/2 cup of white sugar
2 tsp of vanilla extract
1 egg yolk
2 tbsp of finely grated lemon zest
2 1/4 cups of all purpose flour
1/2 cup of strawberry jam (or any jam you prefer
1/4 tsp of salt

Let’s Get Started:

In the bowl of an electric mixer, cream together the butter and the sugar, for about 8 min on high. Its important that you get a lot of air into the mixture, so beat away.
Next, add your egg yolk, vanilla and lemon zest. Beat until well combined.
In a bowl, mix together the flour with the salt. With your mixer on low, slowly begin to add the flour to the butter mix. Just until combined. You may need to hand mix the flour into the batter a bit so don’t worry about that.
Take the dough out of the mixer, place onto plastic wrap, cover and refrigerate for 30 minutes. Preheat oven to 325.
Roll the dough between your hands, 1 tsp of dough at a time, until it forms a ball. Place the balls of dough onto your cookie sheet that is lined with parchment paper. Space them about an inch apart because the dough will spread.
Once all of your dough is rolled out, make indents in the balls with your thumb. Fill each indent with a little bit of jam.
Bake in the oven for 15-20 minutes. You want the cookies to have a golden bottom and be ever so slightly golden brown on top. Enjoy!!

I discovered Donna Hay after talking to a Chef Friend of mine who passed away 2 years ago now. He thought I would really enjoy her cooking and baking because she had new twists on classic recipes and boy was her right, I own 4 Donna Hay Cookbooks and love looking up her recipes online too. Tell me what you think of these! I love how light they taste and often use a citrus marmalade or cherry jam! Bon Appetite!