2 cups of powdered sugar
2 to 3 tablespoons of lemon juice
Grated zest of 1 lemon
Yellow food coloring (optional)
Instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually blend the dry ingredients into the wet ingredients until fully combined.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them apart.
Press your thumb or the back of a spoon into the center of each cookie to create a small indentation, then fill it with a bit of cherry jam.
Bake for 10-12 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest until smooth. Add yellow food coloring if desired.
Drizzle the lemon icing over the cooled cookies and allow it to set before serving.
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