1 cup unsalted butter, softened to room temperature
1/3 cup sugar
1/3 cup light brown sugar, tightly packed
1 large egg yolk
3/4 tsp vanilla extract
1/8 tsp almond extract (optional)
2 1/4 cup all-purpose flour
2 tsp cornstarch
1/2 tsp salt
jam (strawberry and cherry work well)
- In a stand mixer, beat butter until creamy. Scrape down the sides of the bowl.
- Add sugar and brown sugar. Beat, gradually increasing mixer speed to medium-high until well-combined, about 30-60 seconds.
- Add egg yolk, vanilla extract, and almond extract, and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, gradually add in the dry ingredients until completely combined. The dough will seem very dry and crumbly, so pause occasionally to scrape the sides and bottom of the bowl.
- Scoop dough into tablespoon-sized balls and roll very well, so that the dough is round and there are no cracks or seams. Place the balls on a parchment paper-lined plate or cookie sheet, then use your thumb or the rounded back of a teaspoon to gently press an indent in the center of each ball.
- Transfer cookie dough to the freezer for 30 minutes.
- Preheat oven to 375 F. Microwave jam in a small bowl for 5-10 seconds until it stirs easily, but isn’t hot. Spoon the jam into each cookie, filling each indent to the brim.
- Place cookies at least two inches apart on a parchment paper-lined cookie sheet and bake for 11 minutes or until edges are just beginning to turn golden brown. Cool completely.