Ingredients
The following ingredients have 4 Servings
- 8 ounces unsalted butter (softened to 65 to 67ºF (18 to 20ºC))
- ⅔ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 ¼ cups all-purpose flour
- ½ cup jam (strawberry, apricot, apricot, or orange marmalade)
Instruction
- Preheat the Oven - Set the oven rack to the center position and heat to 350ºF (177ºC). Line three large baking sheets with parchment paper.
- Make the Dough - In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed (setting 4) until light and fluffy, about 1 minute.Add the egg, vanilla, and salt. Mix on medium speed (setting 5), scraping down the sides of the bowl halfway through, 1 minute.Gradually add the flour in three additions, mixing on low speed (stir) until just blended, do not overmix. The dough should be firm and not feel too sticky.
- Portion the Dough - Roll the dough into 1 tablespoon (22g) balls. Transfer the cookies to the parchment paper-lined baking sheet. Leave 2" of space in between.
- Indent the Cookies - Use your thumb, a measuring spoon, or the end of a wooden spoon to make an indent in the center of each cookie. They should flatten to about 1 ½" in diameter. Gently flatten the top if needed.
- Fill the Indents - Stir the jam, then add it to a small resealable plastic bag or piping bag. If using thicker preserves, use a small measuring spoon to scoop it into the cookie.Cut the tip off the bag, then pipe a small amount of jam to fill the indent in each cookie, about ½-teaspoon.
- Bake - Bake one tray at a time until cookies lightly brown around the edges, and on the bottoms. The surface will stay pale in color, 12 to 14 minutes.
- Let Them Cool - Leave the cookies on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
