1/2cupunsalted butter1 stick/113 grams, at room temperature
1/3cupcaster sugar68 grams
1teaspoonvanilla extract
1cup + 1 tablespoonall purpose flour138 grams
1tablespooncornstarch10 grams
1/4teaspoonsaltskip if using salted butter
jamof choice, to fill the cookies, you can use a mix of strawberry jam, apricot jam etc.
Instructions
To a stand mixer fitted with paddle attachment (or use your hand mixer), add room temperature butter along with caster sugar. Beat for 2 minutes on medium speed until it's well combined and creamy.Add the vanilla extract and mix for 1 more minute.
Now, add the flour, cornstarch and salt (skip salt if using salted butter). Mix at medium speed until the dough comes together, around 1 to 1 & 1/2 minutes.
Line a baking sheet with parchment paper. Roll the dough into small balls, around 20 to 22 grams each. You would get around 16 balls.
Now, using back of a small spoon or use your 1/4 teaspoon measuring spoon, press an indent in the center of the cookie dough. Repeat with all the cookie dough. Now cover and chill this for 4 hours or overnight. Chilling is important since that will prevent spreading of the cookies when they bake in the oven.
Once chilled, take the baking sheet out of the refrigerator. Pre-heat oven to 350 F degrees. Fill each indent to the top with jam, around 1/4 to 1/2 teaspoon jam in each. If your jam is thick, you may need to microwave it to bring it to the right consistency. Bake at 350 F degrees for 15 to 20 minutes until the bottom is lightly browned (I bake for 20 minutes since I like them a little crispy). Let rest on the cookie sheet for 5 minutes, then transfer onto a wire rack to cool completely.
Notes
You can roll them in granulated white sugar after making the dough ball and then make the indentation.
Measuring the ingredients using a kitchen scale will give the best results and also prevent spreading of the cookies.
Make sure the butter is at room temperature before using in the recipe.
If you don't have cornstarch, skip it and add an additional tablespoon of flour in place.
I highly recommend chilling the dough to prevent spreading of the cookies in the oven. If you are short on time, chill for at least 2 hours.
The jam that I used in the cookies was of spreading consistency. If the jam you are using is not firm, then microwave it a bit to loosen it up and then use it to fill the cookies.
If the sides of the cookies crack when you press the dough to make the indent, you can fix it using your hands.