Description
Buttery shortbread-style cookies with a tender crumb and jammy centers. Fill with raspberry, apricot, strawberry, or your favorite preserves for a nostalgic holiday treat that’s simple and irresistible.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract (pure)
- 1/2 tsp almond extract
- 1/2 tsp fine salt
- 2 1/4 cups all-purpose flour (spooned & leveled)
For Rolling & Filling
- 3 tbsp granulated sugar (for rolling)
- 1/2 cup jam or fruit preserves (raspberry, apricot, or favorite flavor)
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Cream butter and 1/2 cup sugar with an electric mixer until light and creamy, 2–3 minutes. Scrape bowl.
- Beat in egg yolk, vanilla, almond extract, and salt until combined.
- On low speed, mix in flour just until a soft, pliable dough forms; do not overmix.
- Roll tablespoon portions of dough into balls. Roll each ball in the remaining 3 tbsp sugar and place 2 1/2 inches apart on sheets.
- Use a round 1 tsp measure (or your thumb) to press a deep well in each ball. Spoon about 1/2 tsp jam into each indentation; do not overfill.
- Bake 10–11 minutes, until bottoms are just turning light golden and tops remain pale. Cool 5 minutes on sheet, then transfer to a rack to cool completely.
Notes
For extra neat wells, re-press the centers right after baking. If dough cracks when indenting, smooth with slightly damp fingers. Swap jam for lemon curd or chocolate ganache for variation.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Cookies, Dessert
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Protein: 1
- Cholesterol: 15
