- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/4 teaspoon salt
- 3 eggs, divided
- 2 1/4 cups sugar, divided
- 3/4 cup butter, melted
- 1 lemon, zested and juiced
- 1 cup jam
Whisk together flour, baking powder, cinnamon, cloves and salt. Set aside.
Beat 2 eggs until light and foamy. Mixing continuously, slowly add 1 1/2 cups sugar and butter. Stir in lemon zest and juice, and beat in dry mixture. Turn onto a floured surface and knead until smooth. Cover dough with a bowl and let rest for 1 hour.
Preheat oven to 375° F. Line two baking sheets with parchment paper.
Roll out dough to 1/4-inch-thick, and cut with a 1 ½- to 2-inch cutter. Place cookies on the prepared baking sheets. Use your thumb to press a shallow groove in the center of each cookie; fill each groove with a small dot of jam. Bake for 15 to 18 minutes, until the edges are light brown.
Optional: While cookies are still hot, beat together remaining egg and 3/4 cup sugar. Brush egg glaze on each cookie, avoiding jam centers but coating the rest of the cookie.
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