Ingredients
Method
- In a large bowl, beat the butter and sugar with a mixer on medium speed for 2 to 3 minutes, until light and fluffy. Beat in the egg yolks, vanilla and almond extract until combined.
- Add the flour and salt and mix on low speed just until a soft dough forms. Cover and refrigerate for 30 minutes, until firm enough to roll without sticking.
- Heat the oven to 350°F and line two baking sheets with parchment. Roll the dough into 1-inch balls (about 1 tablespoon each) and set them 2 inches apart on the sheets.
- Press your thumb or the back of a 1/2-teaspoon measuring spoon into the center of each ball to make a deep well. If the edges crack a little, just pinch them back together.
- Stir the jam until smooth, then spoon about 1/2 teaspoon into each well. Don't overfill, or it will bubble over.
- Bake one sheet at a time for 12 to 14 minutes, until the bottoms are lightly golden and the tops are set but still pale. Cool on the sheet for 5 minutes, then move to a rack to cool completely. Dust with powdered sugar, if you like.
Notes
Nutty version: Before making the wells, dip each ball in a lightly beaten egg white, then roll it in finely chopped walnuts or pecans.
Jam ideas: Raspberry and apricot are classic. Strawberry, cherry, blackberry or lemon curd all make a pretty, colorful tray.
Make ahead: The dough keeps in the refrigerator for 3 days, or roll it into balls and freeze for up to 3 months. Let frozen balls sit for 10 minutes before pressing the wells.
Storage: Keep baked cookies in an airtight container, in single layers separated by parchment, for up to 5 days. Add the powdered sugar just before serving.
More cookies for your tray: Pair them with Snowball Cookies and Chocolate Crinkle Cookies.