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A sweet treat when local strawberries are in season. Red & white; perfect for Canada Day!



Yields36 Servings
Prep Time30 minsCook Time17 minsTotal Time47 mins

 ½ cup unsalted butter, softened
 ¾ cup sugar
 2 tsp vanilla extract
 1 egg yolk
 1 Tbsp lemon zest
 2 ¼ cups all purpose flour, sifted
 ½ cup homemade strawberry jam (or store bought)
 1 pt fresh local strawberries for garnish

1

Preheat oven to 325°F. Place the butter and sugar in an electric mixer and beat until pale and creamy. Add the vanilla, egg yolk and lemon zest and beat to combine. Add the flour and mix until a smooth dough forms.

2

Cover the dough with plastic wrap and refrigerate for 30 minutes. Roll 1 tbsp. of dough into balls and place on baking trays lined with parchment paper. Flatten slightly and press a finger into the centre of each cookie to make an indent.

3

Fill the indent with ½ teaspoon of jam. Bake for 15–20 minutes or until light golden. Allow to cool on baking trays for 5 minutes. Cut the fresh strawberries into the size that will fit in the center of the jam, and place one piece of strawberry on each cookie and transfer to wire racks to cool completely.

4

Store covered in the refrigerator.


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Ingredients

 ½ cup unsalted butter, softened
 ¾ cup sugar
 2 tsp vanilla extract
 1 egg yolk
 1 Tbsp lemon zest
 2 ¼ cups all purpose flour, sifted
 ½ cup homemade strawberry jam (or store bought)
 1 pt fresh local strawberries for garnish

Directions

1

Preheat oven to 325°F. Place the butter and sugar in an electric mixer and beat until pale and creamy. Add the vanilla, egg yolk and lemon zest and beat to combine. Add the flour and mix until a smooth dough forms.

2

Cover the dough with plastic wrap and refrigerate for 30 minutes. Roll 1 tbsp. of dough into balls and place on baking trays lined with parchment paper. Flatten slightly and press a finger into the centre of each cookie to make an indent.

3

Fill the indent with ½ teaspoon of jam. Bake for 15–20 minutes or until light golden. Allow to cool on baking trays for 5 minutes. Cut the fresh strawberries into the size that will fit in the center of the jam, and place one piece of strawberry on each cookie and transfer to wire racks to cool completely.

4

Store covered in the refrigerator.

Strawberry Jam Cookies