Ingredients
The following ingredients have 4 Servings
- 2 cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground Himalayan sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large free-run egg, room temperature
- 1 tsp. orange zest
- 1 tsp. pure vanilla extract
- 1/3 cup jam, jelly or curd of your choice (Footnote)
Instruction
- In a medium bowl, combine flour, baking powder and salt; whisk well and set aside.
- In the bowl of a stand mixer, add butter and sugars. Process until the mixture is creamy using a paddle attachment. Add egg, orange zest and vanilla extract; process until incorporated.
- Add half of the dry ingredients to the butter mixture and mix on low speed until blended. Add the remaining half and process until well incorporated, scraping the sides of the bowl.
- Transfer the bowl to the fridge for 30 minutes and preheat oven to 350ºF/180ºC
- Using a small ice cream scoop, portion the dough into tablespoon-sized balls and roll it tightly until nice and smooth. Place them on a baking sheet lined with parchment paper.
- Using thumb, knuckle, or the back of a small rounded ½ teaspoon, make an indentation in the center of each cookie. Fill them up with preferred jam, jelly or curd.
- Transfer to the preheated oven and bake for 13 to 14 minutes or until the edges just start to turn golden.
- Remove from the heat and let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely.
