Ingredients

The following ingredients have 24 Servings
  • 1 cup unsalted butter (very slightly softened and sliced)
  • 1/2 - 1 cup powdered sugar* (plus more for dusting)
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract (see note)
  • 1/2 tsp table salt
  • 2 cups all purpose flour
  • 1/2 cup real fruit preserves

Instruction

  • In the bowl of a stand mixer fitted with paddle attachment on low speed, beat butter and sugar 10 seconds, or until lightly combined. Switch to high speed and beat until creamy and light, 2 to 3 minutes - do not rush this part.Add extracts and salt. Beat on medium-low speed for 10 seconds, scraping down bowl as needed. Gently mix in flour, just until combined, about 1 minute. Dough will be somewhat sticky. Use a rubber spatula to scrape down sides; form dough into a ball, cover, and chill 30-60 minutes.
  • Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper or silicone baking mats.
  • Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on lined baking sheets. Press down the center of each ball with round end of a wooden spatula or use your finger, making a deep well in the middle - deep but not very wide - it helps to hold the dough ball in palm of hand while forming the well.
  • Fill cookie centers with roughly 1/2 tsp preserves (easiest to use a piping bag or a 1/4-teaspoon-sized measuring spoon). Place sheet of cookies in fridge 5 minutes to re-chill before baking.Bake 20-23* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
  • When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.