Ingredients:

  • 1 cup (227g) Unsalted Butter, softened
  • 2/3 cup (135g) Granulated Sugar
  • 1 Large Egg Yolk
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract
  • 2 cups (250g) All-Purpose Flour
  • 1/2 tsp Salt
  • 1/2 cup Seedless Raspberry or Apricot Jam
  • 1/4 cup Granulated Sugar for coating

Instructions:

  1. In a stand mixer or with an electric hand mixer, beat the softened butter and 2/3 cup sugar until the mixture is pale and aerated. Add the egg yolk, vanilla extract, and almond extract, mixing until smooth.
  2. Slowly fold in the flour and salt. Mix just until no white streaks remain and the dough is pliable but not sticky. Avoid overworking to maintain a tender crumb.
  3. Scoop tablespoon-sized portions of dough and roll them into smooth, 1-inch spheres. Roll each ball in the remaining 1/4 cup granulated sugar until evenly coated.
  4. Place the balls 2 inches apart on parchment-lined baking sheets. Use the back of a rounded 1/2 teaspoon measuring spoon to gently press a well into the center of each ball. Pinch any edge cracks back together with your fingers.
  5. Heat the jam slightly in a small saucepan to reduce viscosity. Fill each indentation with the warmed jam and bake for 12 minutes or until the edges are set.