Friday, May 20, 2011

Lemon-Fig Drop Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 stick unsalted butter (4oz), room temperature
1/2 cup sugar
2 eggs, room temperature
2 tablespoons of grated lemon peel
Juice of 1 lemon
2 tablespoons lemon-fig preserve or similar

Preheat oven to 350 F

Whip butter and sugar until light and fluffy. Add eggs, one a the time. Sift in dry ingredients.

On a floured surface, roll dough into a 12 inch log to make 12 - 1 inch pieces. Use your finger to create a hole in the center of each cookie. Pour preserves into a small piping bag. Fill holes 1/2 full of preserves. Bake for 20 minutes or until golden brown.


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