Flavorwave Optional browning tray required
4 oz unsalted butter (120 ml) & 4 tbsp unsalted butter (60 ml)
1/2 cup sugar (125 ml)
1 egg yolk
1/2 tsp lemon zest, grated (2 ml)
1+1/2 cups all-purpose flour (375 ml)
1/4 tsp salt (1 ml)
2 tbsp raspberry jam (30 ml) or more if required
1. In a medium bowl, cream the butter and sugar until fluffy and light. Beat in the egg yolk and lemon zest.
2. Combine the flour and salt and sift into the butter mixture. Stir until well blended. Cover and refrigerate the dough until form, 2 to 3 hours.
3. Preheat the Flavorwave oven to 350°F (180°C). Shape the dough into balls one and a quarter inches in diameter and place them on the Flavorwave optional browning tray. With your fingertip or the end of a wooden spoon, make a small depression in the center of each cookie. Fill each hollow with a pinch of raspberry jam.
4. Bake on the top rack for 15 minutes, or until the cookies are lightly browned around the edges. Transfer to wire rack and let cool.
Oven Temperature: 350°F
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 25 minutes
Serving size: 1 cookie.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (52%) 52.97
% Daily Value
Total Fat 6.02g 9%
Saturated Fat 3.72g 19%
Cholesterol 24mg 8%
Sodium 26.17mg 1%
Potassium 12.27mg Total Carbohydrates 11.24g 4%
Fiber 0.23g Sugar 4.19g
Protein 0.99g 2%
Recipe Type: Cookies, Dessert
Author: Chef Claude
Copyright: Thane Housewares