Ingredients:

• 1 cup (226 g) unsalted butter, softened to room temperature
• ⅓ cup (70 g) granulated sugar
• ⅓ cup (70 g) packed light brown sugar
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 2 ¼ cups (280 g) all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon salt
• ½ cup granulated sugar (for rolling, optional)
• ⅓ cup (105 g) jam or preserves of your choice (raspberry preserves recommended)

Instructions:

1. Cream the Butter:
   • In a stand mixer (or using an electric hand mixer), cream the butter until smooth and fluffy.
2. Add the Sugars:
   • Add both the granulated sugar and brown sugar to the butter.
   • Beat on medium-high speed until well-combined, about 30-60 seconds.
3. Add the Egg Yolk and Vanilla:
   • Add the egg yolk and vanilla extract, mixing until fully incorporated.
4. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Combine the Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients with the mixer on low speed.
   • Continue mixing until the dough forms a crumbly texture.
   • If needed, use your hands to finish incorporating the dough, ensuring there are no dry spots.
6. Shape the Dough:
   • Scoop 1 tablespoon of dough and roll it into a ball.
   • Roll the dough balls in granulated sugar (if desired), then place them on a wax-paper-lined plate or a small baking sheet.
7. Make an Indentation:
   • Use your thumb (or the back of a spoon) to gently create an indentation in the center of each dough ball.
8. Chill the Dough:
   • Place the cookie dough in the freezer to chill for 30 minutes.
9. Prepare the Jam:
   • While the dough chills, place the jam in a microwave-safe bowl and warm it for 5-10 seconds or until it's soft and easy to stir.
10. Fill the Cookies:
    • Once chilled, spoon jam into the center of each cookie, filling the indent to the top.
11. Bake the Cookies:
    • Arrange the cookies on a parchment paper-lined baking sheet, spacing them at least 2 inches apart.
    • Bake at 375°F (190°C) for about 11 minutes, or until the edges are just beginning to turn golden brown.
12. Cool and Serve:
    • Let the cookies cool completely on the baking sheet before serving.

Nutrition