Soft, buttery cookies with jam in the center. This classic combines the simple flavor of the cookie with the fruitiness and tartness of the jam for a charming tea-time treat.
Beat the softened butter and powdered sugar, then add the egg yolk and vanilla. Gradually mix in the flour to make a soft dough that does not stick to your hands.
Roll walnut-sized pieces of dough into balls and place them on a baking sheet. Press a thumb into the center of each to make an indentation, then fill each indentation with a little jam.
Refrigerate the cookies for fifteen minutes. Bake in an oven preheated to 175°C / 345°F for about eighteen minutes, until the edges are lightly browned. Remove them from the pan once lukewarm.
Do not add too much jam; it may bubble over during baking and make the cookies stick together. Contains wheat gluten, eggs, and milk (butter). If using packaged jam, check its label for ingredients and cross-contact warnings. Store the cookies in a covered container for up to five days.
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