Ingredients ( For 12 – 15 cookies)
- All purpose flour – 1.5 cup
- Unsalted butter – 1/2 cup / 1 stick, softened
- Sugar – 3/4 cup
- Vanilla essence – 1 tsp
- Egg – 1
- Jam – As required
- Salt – 1 – 2 pinches
1. Cream the butter and sugar with an electric mixer. Add in the eggs and vanilla extract. Blend well. Add in the flour and salt. Blend the ingredients well using a spatula or spoon. Keep the bowl covered with a plastic wrap, in the refrigerator, for 20 – 30 minutes.
2. Preheat oven to 375 F. Roll about a tbsp of dough into a small ball. Place the balls about an inch apart on a cookie sheet lined with parchment paper. Now slightly flatten the balls and use your thumb to press a deep indentation on each ball. Fill the indentation with abut 1 tsp jam. Do not overfill as they would spread a lot while baking. Bake these cookies for about 9 – 11 minutes until their edges are slightly golden. While the cookies are baking, prepare another batch of dough balls on a fresh sheet of parchment paper. Now take out the cookie sheet from the oven and remove the parchment paper with cookies to a cooling rack. Do not eat it right away as the jam would be extremely hot. Place the parchment paper with the next batch of dough balls on the cookie sheet and bake until done. Store the cooled biscuits in an air tight container. These cookies are so easy to bake, mine didn’t look as good as how it should be (as it spread outside the cavities during baking)but it still tasted awesome!
Recipe Source – The Year of the Cookie by Rose Dunnington