Ruby eye Christmas cookies

Those cookies are just revelation! Nicely melt in a mouth and a drop of a filling balances their sweet flavor. Wrapped in a cellophane can be a pretty Christmas present!

Ingredients
2 ¼ cups wheat flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup butter
2/3 cup sugar
2 egg yolks
lemon zest of 1 lemon
1 teaspoon lemon juice
drops of vanilla aroma
about 6 tbsp fruit preserve


Method
In a bowl mix dry ingredients: flour, baking powder and salt. In another bowl mix soft butter with sugar until fluffy. Add lemon zest, lemon juice, vanilla and egg yolks. Gradually add the remaining ingredients, the batter may remind a crumble but don’t worry it’s still elastic and easy to shape. Shape a spoon size balls with a hole in a middle, made with your own finger or the end of wooden spoon. Place all the cookies on a lined baking tray, bake in preheated oven to 360F/ 180 oC. In a meantime heat up a fruit preserve, it should be liquid. After 10 min. take the cookies out of the oven, put some preserve into the cookie holes and place the baking tray back in the oven, bake for another 7 min., until golden brown. When cooled down sprinkle cookies with powder sugar. With a finger dipped in a hot water clean the spot with a preserve from the powder sugar.... and enjoy!