Ingredients
Method
- Heat oven to 375 degrees. In a medium bowl, whisk starch, gum, salt, baking powder, pudding and lemon zest; set aside. In a small bowl, beat yolk, cream, lemon juice and vanilla with fork until combined; set aside.
- In standing mixer, cream butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, add starch mixture until the dough is formed, about 1 to 2 minutes.
- Following the instructions on your cookie press, fill with dough. Using a cookie disk that has a center (ie: flower), press cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Using your finger, a wine cork or ½ teaspoon measuring spoon, make an indentation in the center to create a well for the jam.
- Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. (If you made thumbprints, the cookie might need an additional 2 minutes since they are thicker). While the cookies are warm, press center down again so that there is a nice well for the jam.
- Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack.
- Add ¼ teaspoon jam to the center of each cookie and allow to cool to room temperature.
Notes
TIP: To lower the phe content, replace the egg yolk with an additional tablespoon of heavy cream.
