Preheat the oven to 180°C.

Line a baking sheet with baking paper.

Beat the very soft butter loose in a food processor with the butterfly hook. Ideally, you should have a sort of mayonnaise texture. This is important to eventually be left with a smooth dough for piping.

Add the powdered sugar, eggs and lemon zest and beat until fluffy.

Briefly mix the sifted flour into the batter; overmixing can make the dough too firm to pipe.

Scoop (little) dough into a piping bag with a coarse serrated douille 12.

Pipe flour onto the baking sheet with a short circular motion, ending in the center.

With your thumb, press a dimple in the center of each flour.

Place half a candied cherry or a little jam in each dimple.

For the chocolate version: bake the cookies without filling and immediately after baking, place some chocolate callets in the dimple; they will melt due to the heat of the cookies.

Bake the cookies in the oven for 8 minutes until golden brown.

Let the cookies cool on a wire rack.