Bars Bakes Beauty

Directions

1. Sift dry ingredients into a bowl and set aside. Rub lemon zest with sugar.
2. Place butter in mixing bowl with vanilla and beat on high until fluffy. Add sugar/zest mixture and continue to cream until thoroughly incorporated.
3. Add egg and yolk and continue to beat until light and fluffy.
4. On low speed, add the dry mixture until just incorporated. Do not overmix.
5. Gather the dough into a ball and portion into thirds. Flatten each portion and wrap in plastic wrap or wax paper and refrigerate until firm for at least 1 hour or as long as overnight.
6. Preheat oven to 350 degrees. Prepare baking sheets with parchment or silicone baking mat. Roll dough to about 1/8 inch thick and use a cutter (2 1/2-3 inches) to cut out cookies. You may use a smaller cookie to make a decorate cut-out in the top halves of cookie if you choose to. Place on baking sheet about 1/2 inch apart. Chill for 10 minute before baking.
7. Bake for 10 minutes or until golden on edges. Transfer cookies to a wire rack and repeat with remaining dough portions and scraps.
8. Spread jam on bottom halves of cookies. Do not go too far to the edges. Top with remaining cookies and sprinkle with confectioner’s sugar if desired.
9. Store refrigerated in an airtight container for up to 1 week.