1 1/2 cups flour
1/2 cup butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
zest from a lemon
Preheat oven to 350. Line a cookie sheet with parchment paper. Cream together the butter and sugar. Add the egg, flour and zest. Mix until a thick dough forms. Refrigerate until firm, if needed. Roll out onto a floured surface to about 1/4 inch thick. Use a 3 inch biscuit cutter to make rounds.
Center 1 tablespoons jam into each cookie. Fold in half and pinch shut. Sprinkle with pearl sugar. Bake for 12-15 minutes or until golden brown.
Remove a wire rack to cool.
It is time for an other installment of Bravo’s “Around the World in 80 Plates”! This week they will be in Bologna, Italy (June 13th 10/9c) so Matt made these traditional Bolognese cookies. Apparently they are traditionally made with mustard (?!) and plum jam but we used some homemade raspberry jam instead. Simple but very tasty! Sort of like an Italian version of a thumbprint cookie.