- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 2 large egg yolks
- 3 tablespoons grated lemon peel
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 21/2 cups all purpose flour
- 6 tablespoons (about) jam or jelly
- Preheat oven to 350°F. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon peel, lemon juice and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger, make deep indentation in center of each ball.
- Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Immediately fill indentation in each cookie with scant 1/2 teaspoon jam or jelly. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)