Description
Buttery, tender cookies with a thumb-pressed well filled with jam or preserves, offering a nostalgic flavor and melt-in-your-mouth texture.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup jam or preserves (raspberry, apricot, or strawberry)
- Additional granulated sugar for rolling (optional)
Instructions
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg yolks, vanilla extract, and almond extract (if using) and mix until well combined.
- Gradually mix in flour and salt until dough forms; it will start crumbly and smooth out as you mix.
- Roll dough into 1-tablespoon-sized balls; optionally roll in extra sugar for a crackly exterior.
- Place dough balls on a lined baking sheet, spacing them apart. Press a thumb or spoon handle into the center of each to create a well.
- Fill each well with 1/2–1 teaspoon of jam or preserves.
- Bake at 350°F (177°C) for 12–15 minutes, until edges are set and lightly golden.
- Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
- Try different fillings like lemon curd, nut butters, or chocolate ganache for variety.
- If cracks form during shaping, gently smooth them out before baking.
- No chilling is required unless using alternate dough variations like cream cheese or cake flour blends.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 25mg
