Friendly reminder: This website utilises cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Be forewarned: these cookies are so addictively good, you may polish off a half-dozen at a time.

KEEP SCREEN ON

Yield: Makes 3 dozen cookies

Ingredients
Ingredients
1 1⁄2 cups softened butter

1 cup sugar

1 1⁄2 teaspoons salt

1 teaspoon vanilla

3 egg yolks

2 2⁄3 cups flour

Jar of jam



RATE THIS RECIPE

Based on 2 ratings

Preparation Method

  1. Preheat the oven on the Convection Mode at 325°F.
  2. In a stand mixer, fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until pale and fluffy, scraping the sides of the bowl as needed.
  3. Add egg yolks and mix until incorporated.
  4. Scrape the bowl and add all the flour at once. Mix on low speed until just incorporated. Do not overmix.
  5. Scoop 12 walnut-sized balls of dough and place onto the solid pan lined with parchment.
  6. With wet hands, press a  thumb into each dough ball, making a small depression.
  7. Spoon a small amount of jam into each thumb depression until full. Bake the cookies for 8-12 minutes. Repeat with remaining portions of dough.