Step-by-Step Instructions

Step 1: Cream Butter and Sugar

Beat softened butter and powdered sugar for 3-5 minutes until pale, light, and fluffy.

This step is the key to soft, tender cookies.

Step 2: Add Egg Yolk and Vanilla

Mix in the egg yolk and vanilla for about 1 minute until smooth and uniform.

Step 3: Add the Flour

Sift the flour twice for a soft texture.

Gradually fold it into the butter mixture using a spatula or your hands.

Do not knead-overworking the dough makes the cookies tough.

Step 4: Rest the Dough

Wrap the dough in a freezer bag and refrigerate 30-60 minutes.

Why:

Prevents spreading in the oven

Avoids cracking

Improves shape and texture

Step 5: Shape the Cookies

Preheat oven to 170°C (340°F).

Roll walnut-sized balls and place them on a parchment-lined tray.

Press a small hollow in the center of each ball with your finger or spoon.

Step 6: Fill With Jam

Use thick jam to avoid overflow.

Spoon a small amount into each hollow.

Best jams:

Apricot- shiny and elegant

Strawberry- bright and attractive

Cherry- slightly tart and unique

Step 7: Bake

Bake 12-15 minutes on the middle rack.

Bottoms should be lightly golden; tops remain pale.

Cool completely before removing-they are fragile while warm.