Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened (at room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup fruit jam or preserves (raspberry, strawberry, or apricot work well)
  • Powdered sugar for dusting (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy (about 3-5 minutes).
  4. Beat in the egg yolk and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed until just combined. Avoid overmixing; stop when no flour streaks remain.
  6. For easier handling, you can chill the dough for about 15 minutes in the refrigerator if its too soft.
  7. Take about one tablespoon of dough and roll it into a ball. Place each ball onto lined baking sheets spacing them about two inches apart. Using your thumb or a small round object (like a measuring spoon), make an indentation in each cookie ball to create space for filling.
  8. Spoon about half a teaspoon of jam into each indentation made in step seven.
  9. Bake in preheated oven for approximately12–15 minutes or until lightly golden around the edges but still soft in texture.
  10. Let cookies cool on pans for approximately5 minutes before transferring them to wire racks to cool completely.
  11. Once cooled, you can optionally dust with powdered sugar before serving.