A soft, eye-catching butter cookie with jam nestled in its center. This classic recipe, combining the cookie's plain flavor with the jam's fruity tartness, is a sweet treat for tea time.
Beat the softened butter and powdered sugar, then add the egg yolk and vanilla. Work in the flour a little at a time to get a soft, non-sticky dough.
Take walnut-sized pieces of the dough and roll them into balls, arrange on a tray, and press a small hollow in the center of each with your thumb. Put a small amount of jam in each hollow.
Rest the cookies in the refrigerator for fifteen minutes. Bake in a preheated 175-degree oven for about eighteen minutes, until the edges are lightly browned. Remove once cooled.
Don't add too much jam; it can overflow while baking and stick the cookies together. Contains gluten (flour), egg, and milk (butter). If the jam you use is a packaged product, check the label for ingredient and cross-contact warnings. The cookies stay fresh in a sealed container for five days.
After pressing a thumbprint for the jam, resting the cookies in the refrigerator for fifteen minutes before baking helps them keep their shape. Thicker jams run less while baking.
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