Description
Delightful cookies with a crispy edge and a chewy center, filled with tangy raspberry jam.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until smooth.
- Mix in the flour and salt until just combined.
- Roll the dough into small balls, about one inch in diameter.
- Create an indentation in the center of each ball using your thumb.
- Fill each indentation with raspberry jam, being careful not to overfill.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a different flavor, substitute raspberry jam with apricot or strawberry jam. Dough can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7g
- Sodium: 50mg
- Fat: 5.5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg