Ingredients
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1 1/4 cups flour (120 grams)
6 tablespoons butter (75 grams)
1 egg yolk
1/3 cup confectioners' sugar (35 grams)
1/2 teaspoon vanilla extract
1 pinch salt
1/2 of a lemon rind, grated
3/4 cup raspberry jam
CHOCOLATE COATING
2 blocks dark chocolate squares, melted
2 teaspoons shortening
Preparation
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Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
Leave them to cool and remove to a wire rack.
Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.
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