These jam filled butter cookies are easy, elegant and exquisite. They will melt in your mouth and are great for any special occasion.
When you are making cookies try and think ahead and take the butter and egg out of the fridge a good two hours before you start. This will make creaming the butter a lot easier.
These cookies are usually made with strawberry jam but you can also make them with apricot or peach jam. The middle will be a little chewy which goes beautifully with the tender cookie. Delicious.
This is what you are going to need for these exquisite jam filled butter cookies:
Makes about 24 cookies
1¾ cups (245 grams) all-purpose flour
½ tsp. (2.5 ml) baking soda
½ tsp. (2.5 ml) salt
¾ cup (170 grams) unsalted, very soft butter
2/3 cup (135 grams) sugar + ½ cup (100 grams) for coating
1 large egg at room temperature
1 tsp. (5ml) vanilla extract
½ cup (165 grams) strawberry jam (a little more if needed)
Heat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper or silicon mats.
Mix the flour with the baking soda and salt in a bowl.
Place the butter and 2/3 cups (135 grams) sugar in a bowl and cream it. Add the egg and vanilla and mix. Add the dry ingredients and mix only until it is all incorporated. Do not overbeat.
Place the remaining sugar into a shallow bowl. Make walnut size balls with clean hands and roll them in the sugar. Pace them on the baking sheet about 2 inches apart.
Make a small indentation in the middle of the cookies with your thumb. Fill each hole with jam. Bake the cookies for 11 to 15 minutes until the edges are lightly browned.
Remove the cookies from the oven and place the sheet on a cooling rack. Allow the cookies to cool in the sheet for about 10 minutes.
Carefully remove the cookies from the sheet and place them on a cooling rack to finish cooling down. Serve and enjoy.