Instructions

In a standing mixer fitted with a paddle attachment, cream together the butter and sugar.

When the mixture is light and airy after approximately 2 minutes, add in the egg yolks, one at a time.

Add in the lemon zest, salt, cinnamon, and nutmeg.

Slowly add in the flour, until completely absorbed.

Divide the mixture into 2 flat disks, and wrap tightly with plastic wrap.

Refrigerate for 1 hour.

Preheat oven to 350 degrees.

Fit 2 large, rimmed sheet pans with parchment. Reserve.

Roll one piece of dough out, until it’s approximately 1/8- inch thick.

Using a 2-inch cookie cutter, cut the cookies and carefully transfer to a sheet pan. Refrigerate while working with the 2nd disk.

Roll out the 2nd disk cut cookies . After transferring to the 2nd sheet pan, use a small cookie cutter or the large end of a piping tip, to cut a hole in the center of each cookie.

Refrigerate for 15 minutes.

Remove from the refrigerator, and bake for 10-12 minutes, or until lightly browned and cooked through.

Let sit on pans for 5 minutes, and then place on a wire rack to cool completely.

Once cooled, sprinkle the cookies with the hole with powdered sugar. Reserve.

Place 1 ½ teaspoons of jam in the center of the other half of the cookies.

Top with remaining cookies that are sprinkled with powdered sugar.

Serve immediately.

Store any remaining cookies on a plate covered with aluminum foil at room temperature for up to 2 days.