Lemon and Strawberry Cookies

Lemon and strawberry cookies are fresh and aromatic delights, perfect for a sweet break during the day. Here is the recipe:

Ingredients

• 250 grams of all-purpose flour
• 150 grams of butter at room temperature
• 100 grams of sugar
• 1 large egg
• Grated zest of 1 organic lemon
• 1 teaspoon of vanilla extract
• A pinch of salt
• 1/2 teaspoon of baking powder
• Strawberry jam
• Powdered sugar (for dusting)

Preparation

1. Preheat the oven to 180 °C and line a baking tray with parchment paper.
2. In a large bowl, cream the butter and sugar until smooth.
3. Add the egg, grated lemon zest, and vanilla extract and mix well.
4. In a separate bowl, sift the flour with the baking powder and a pinch of salt.
5. Gradually incorporate the dry ingredients into the butter mixture, mixing until a homogeneous dough is formed.
6. Form walnut-sized balls of dough and place them on the baking tray, leaving some space between each.
7. Make a small hollow in the center of each ball with the back of a teaspoon.
8. Fill each hollow with a teaspoon of strawberry jam.
9. Bake the cookies for about 15 minutes or until they are lightly golden.
10. Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to finish cooling.
11. Once cooled, dust them with powdered sugar before serving.

Curiosity

Jam-filled cookies are a classic in many cultures. In Italy, especially during the holidays, “occhi di bue” (bull’s eye cookies) are a must, similar cookies usually filled with apricot or cherry jam. The combination of lemon and strawberries brings a breath of freshness and is particularly enjoyable in the spring and summer seasons.