Ingredients
Scale
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup jam or chocolate filling
Instructions
- In a large bowl, cream the butter with an electric mixer until smooth, ensuring no lumps remain. Mix in the sugar until it becomes light and fluffy.
- Add the egg yolks and vanilla extract, mixing until well blended. Gradually add half of the flour, cornstarch, and salt, mixing until incorporated. Then, add the remaining flour and continue mixing until the dough appears crumbly but feels smooth.
- Scoop out level portions of dough using a medium cookie scoop and roll them into smooth balls. Optionally, roll these balls in extra granulated sugar.
- Arrange the dough balls about 1 inch apart on a parchment-lined baking sheet. Use the back of a flour-dipped measuring spoon to press indentations in each dough ball without cracking them too much.
- If using a jar of jam or preserves, stir it to loosen before placing about 1 teaspoon of jam into each indentation. Refrigerate the cookies for at least 45 minutes.
- Preheat your oven to 375°F and line two large cookie sheets with parchment. Place the chilled cookies on one sheet, spacing them 2 inches apart, and bake for 13-15 minutes until the edges turn golden.
- Allow the cookies to rest on the baking sheet for 15 minutes before moving them to a cooling rack to cool completely before serving or storing.
Notes
Ensure butter is at room temperature for easier creaming.
You can experiment with different flavors of jam to customize the cookies.
Make extra cookies by doubling the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.