A zesty lemon cookie with a twist of apricot jam. So easy to make and it’s gluten free!
Preheat oven to 350 degrees.
Cream butter and sugar until smooth.
Add egg, vanilla, lemon zest and lemon juice. Mix well.
In a separate large mixing bowl, whisk together flour, baking powder and salt.
Slowly mix in the flour mixture to the butter mixture until a doughy consistency.
Fold in apricot jam.
Place spoonfuls of dough onto a lined or greased cookie sheet.
Top dough with a dab of apricot jam.
Bake for 10-12 minutes or until slightly golden.