A good coffee cookie!
Total: 25 min
Bake: 11 min
Servings: 24 cookies
1 cup butter not margarine, room temperature
2/3 cup sugar
2 cups all-purpose flour spooned into measuring cups and leveled
1/2 cup raspberry jam
1 lemon zested
Preheat oven to 350 degrees F.
Mix the butter and sugar together until creamy. Add the lemon zest and mix. Slowly add the flour and mix until incorporated.
Using a small cookie scoop, scoop dough and place on an un-greased cookie sheet, baking mat, or stoneware. Using the back of a 1/4 tsp. measuring spoon, indent each ball of dough. Using the same 1/4 tsp. measuring spoon, place 1/4 tsp. raspberry jam in each indentation. Bake for 9-11 minutes (longer for stoneware) until the cookies are barely set. I did have to bake them for an extra 4 minutes so it depends on the oven.
Remove from oven. Let cool for about 5 minutes before transferring to a wire rack.
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