Ingredients:

  • 1 cup (227g) unsalted butter, softened to 65°F
  • 2/3 cup (80g) powdered sugar, sifted
  • 1 large egg yolk, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt
  • 1/3 cup (80ml) fruit preserves (raspberry, apricot, or strawberry)
  • 1/2 cup (100g) granulated sugar for rolling

Instructions:

  1. Place the softened butter and powdered sugar in the bowl of a stand mixer. Beat on medium-high for 3–4 minutes using the paddle attachment until the mixture is pale, ivory, and holds a velvety peak.
  2. Add the egg yolk, vanilla extract, and almond extract to the butter mixture. Beat for another minute until fully emulsified.
  3. Gradually add the all-purpose flour and fine sea salt on low speed, mixing just until the dough comes together. Do not overmix.
  4. Chill the dough in the refrigerator for exactly 20 minutes. This hydrates the flour and ensures the dough is pliable enough to indent without cracking.
  5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Using a 1-tablespoon cookie scoop, form the dough into small balls. Roll each ball in granulated sugar until evenly coated.
  7. Place balls 2 inches apart on the baking sheets. Use your thumb or the back of a rounded measuring spoon to gently press a well into the center of each cookie.
  8. Fill each indentation with approximately 1/2 teaspoon of fruit preserves.
  9. Bake for 12 minutes or until the edges are just set and the jam is bubbling. Allow to cool on the pan for 5 minutes before transferring to a wire rack.