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
DIRECTIONS
Preheat the oven on the Convection Mode at 325°F.
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.
Add egg yolks and mix until incorporated.
Scrape the bowl and add all the flour at once. Mix on low speed until just incorporated. Do not overmix.
Scoop 12 walnut-sized balls of dough and place onto the solid pan lined with parchment.
With wet hands, press a thumb into each dough ball, making a small depression.
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.
Yield: Makes 3 dozen cookies
Recipe & photo courtesy of Sub-Zero, Wolf, and Cove
Recipe originally appeared in November 2024