Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ⅓ cup jam or preserves (raspberry, strawberry, apricot, etc.)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually stir in the flour and salt until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or the back of a spoon to gently press a well into the center of each dough ball.
- Fill each indentation with about ½ teaspoon of jam.
- Bake for 12–14 minutes, or until the edges are just lightly golden.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar once fully cooled.
Notes
- Use different jam flavors for variety—raspberry, apricot, cherry, or fig.
- For added texture, roll dough balls in finely chopped nuts before baking.
- Drizzle with melted white or dark chocolate for an elegant finish.
- If the dough is very soft, chill for 15 minutes before shaping to help cookies hold their shape.
- Freeze un-dusted cookies in an airtight container and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg