This is one of my favorite cookies of all time. I make them all year long whenever I crave something sweet, yet not too overpowering. This one has the double bonus of using fruit topping on the top and uses ingredients that I usually have handy around the house. The dough that I use is also pretty versatile; it can be used as a sandwich cookie, or regular sugar cookies and can be flavored with lemon or orange zest, or almond extract. Really, whatever you want. Some people roll the dough balls with chopped nuts, shredded coconut, etc before they bake them. Or sprinkle them with powder sugar before serving. The possibilities are endless! Not convinced yet of its versatility? It also freezes great, and makes a large batch… there! You can always have these handy in the freezer, and when you want something to snack on or have company over, you have freshly baked homemade cookies waiting to the delight of your guests.
I also found it work best for me, to roll the dough using my hand first, then make make the small indentation, bake them, fill them, then finish baking the rest of the time. Some people may indent it halfway through the baking, then fill it. Others want to just make the indentation at the beginning, fill them, then bake all the way through the entire time.
If you have never tried this recipe before–this is a must try!
Adapted from Martha Stewart Living, December 2003
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (spooned and leveled)
1/4 cup of raspberry preserves/jam (you can substitute this for whatever filling you like)
Preheat oven to 350 degrees.
In a large bowl, using an electric mixer with paddle attachment, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
On parchment-lined baking sheets, drop about a teaspoon-size cookie dough, 1 inch apart. Use the back of a 1/4-teaspoon measure to gently press a hollow in the center of each dough mound.
Bake for about 8 min. Fill each hollow with 1/2 teaspoon jam or jelly, a chocolate chunk, or a nut, and return to the oven, and bake for another 8 minutes.
To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
Yield: 4 dozens