Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- In a separate small bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
Forming and Baking
- Divide the dough into three equal portions and roll each into a smooth ball.
- Place the dough balls on the prepared baking sheet, then use your thumb or the back of a small spoon to create an indentation in the center of each ball.
- Fill each indentation with about 1 teaspoon of raspberry jam.
- Bake for 10-12 minutes, or until the edges are lightly golden and the jam is bubbly.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure your butter is truly softened to room temperature. You can substitute raspberry jam with any other jam or preserves you prefer, such as apricot or strawberry. These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.