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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
Add the egg yolk and vanilla extract to the butter mixture, beating until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough should be soft but not sticky.
Form the Cookies:
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb (or the back of a spoon) to gently press a well into the center of each cookie dough ball, creating a small indentation for the raspberry jam.
Add the Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Be careful not to overfill, as the jam may spill over while baking.
Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the cookies are set. The jam may bubble slightly, which is normal.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve:
Once cooled, serve the cookies as a sweet treat for yourself or share them with friends and family.
Serving and Storage Tips:
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