These little cookies have a lot going for them: a crisp buttery lemon base, tart berry jam topping, and just the right size for snacking.
It's still snowing here in Alberta and I was using the bright citrus and berry flavors to remind me that soon spring will be here, then summer, and then it will be time to can jams and jellies again! I really look forward to canning season. In fact, when I saw a container of strawberries in my fridge that was on its last legs I decided to make it into a small batch of jam just for these cookies
I rarely use a recipe when I'm just making a small batch of jam. I threw in the container of strawberries, a handful of frozen raspberries leftover from the summer and then grated in some lemon zest. To set the jam I chopped up pieces of apple core (which is full of pectin) and then starting simmering the fruit with some sugar on the stove.