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1
Preheat the oven to 375u00b0F.
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2
In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy.
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3
Beat in egg yolk, vanilla, and lemon peel.
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4
In a medium mixing bowl, stir together flour and salt.
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5
Gradually add flour mixture to butter mixture, blending thoroughly.
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6
Line a baking sheet with parchment paper (or leave ungreased).
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7
Shape dough into two logs about 1-inch in diameter and as long as your baking sheets.
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8
With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out.
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9
Bake logs for 10 minutes.
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10
Remove logs from oven and spoon jam into the trenches.
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11
Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown.
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12
In a small bowl, combine the confectioner's sugar and lemon juice.
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13
While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs).
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14
Cut at a 45 degree angle into 1 inch lengths.
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15
Let cool 5 minutes on baking sheet.
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16
Transfer to racks and let cool completely.
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17
Store in single layers in an airtight container.
