Ingredients

The following ingredients have 15 Servings
  • 1 cup salted butter (softened)
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup jam or preserves (raspberry and apricot are our favorites but you can use any you like)
  • 1 cup powdered sugar
  • 1-2 Tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy.
  • Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed.
  • Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together.
  • Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a 1/2 teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable.
  • Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
  • While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up.