Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (135g) granulated white sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/4 tsp fine sea salt
  • 1/3 cup (80ml) seedless raspberry, strawberry, or apricot preserves
  • 1/2 tsp cornstarch

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar together for 3 full minutes until the mixture is pale ivory and fluffy. Beat in the egg yolk, vanilla extract, and almond extract until fully incorporated.
  3. Gradually add the flour and salt to the wet ingredients, mixing on low speed until a soft, pliable dough forms that resembles playdough.
  4. Scoop 1-tablespoon portions of dough and roll them into smooth, crack-free balls.
  5. Using the back of a 1/2 tsp measuring spoon, create a 'pre-press' well in the center of each ball. If using the cornstarch stabilizer, mix it into the jam now and fill each well with approximately 1/2 teaspoon of preserves.
  6. Bake for 12 minutes total. For the best results, perform a 'fix-press' halfway through the bake by gently pressing the centers again if they have puffed up. Bake until the edges are just set but not browned.
  7. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack to set completely.