Jam-Filled Cookies (Print Version)
# Ingredients:
01 -
1/3 cup (70g) sugar.
02 -
2 teaspoons cornstarch.
03 -
1 large egg yolk.
04 -
1 cup (226g) unsalted butter, softened.
05 -
1/3 cup (70g) light brown sugar, packed.
06 -
2 1/4 cups (280g) all-purpose flour.
07 -
3/4 teaspoon vanilla.
08 -
1/3 cup (105g) jam or preserves.
09 -
1/2 teaspoon salt.
10 -
1/2 cup sugar for coating, optional.
# Instructions:
01 -
Beat softened butter using a stand or hand mixer in a large bowl until smooth and creamy.
02 -
Add granulated and brown sugars, then mix on medium-high speed for 30-60 seconds. Scrape the bowl sides occasionally.
03 -
Mix in the egg yolk and vanilla until nicely blended.
04 -
Blend together flour, salt, and cornstarch in a different bowl. Slowly add this to the wet ingredients. The dough will feel crumbly.
05 -
Roll dough into balls about 1 tablespoon each. Smooth them out by rolling between your hands. Add sugar coating if you'd like. Press the center with your thumb or a teaspoon.
06 -
Put the prepared dough balls into the freezer for a 30-minute chill.
07 -
Heat your jam just a little so it softens for easy spooning. Preheat oven to 375F (190C). Fill each cookie's center with jam.
08 -
Bake the cookies on a parchment-lined baking tray, leaving 2 inches in between, at 375F for about 11 minutes, or until edges start turning golden.
# Notes:
01 -
Roll the dough carefully to avoid cracks that might cause breaks.
02 -
Use any jam or preserve flavor of your choice.
03 -
Let cookies cool fully on the baking tray before moving.