Butter Spritz Cookies with Blueberry Jam Filling

I have a cookie press that I always pull out around Christmas time or when I want to make fancy cookies for any holiday. But you really don't need a cookie press.  You can simply use a pastry bag with a star tip and make your cookies. I make these Butter Spritz Cookies and fill them with strawberry, blueberry, and raspberry jam.  How cute are these?

Butter Spritz Cookies with Jam Filling 

2 sticks (8 oz.) unsalted butter, softened
1/2 cup sugar
1 tablespoon of lemon zest (optional but good if you like citrus flavor)
1/4 teaspoon salt
1 teaspoon pure vanilla extract 
1 egg
10 oz. cake flour, sifted
your favorite filling

 
Cream the butter, sugar, and lemon zest until light and fluffy. Add the salt, vanilla extract and egg; beat well.  Add the flour, beating until just blended. The dough should be firm but neither sticky nor stiff.  Press or pipe the dough onto an un-greased sheet pan, using a cookie press or a piping bag fitted with a large star tip.  

Press your thumb slightly in the center of each cookie to make a well for your filling.  Add a teaspoon of your filling to each cookie and bake at 350 degrees until lightly golden brown around the edges, approximately 10 minutes. Transfer to wire racks to cool.

NOTE: I choose different fillings each time I make these. I have used strawberry, apricot, raspberry, blueberry jam or jelly.  I have used cherry pie filling, and even chocolate! 

Makes 4 dozen cookies

















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