Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Small spoons or a piping bag (for jam)
- Wire cooling rack
Step-by-Step Instructions
My process always begins with bringing the butter to the perfect softened state. It should be cool to the touch but yield easily when pressed. In my large bowl, I use my electric mixer to beat the softened butter and sugar together on medium speed for a full 2-3 minutes. You want it to become light, pale, and fluffy. This step incorporates air, which is key for that delicate, tender texture. Then, I beat in the egg yolk and vanilla extract until they’re fully incorporated, scraping down the sides of the bowl as needed.
In my separate medium bowl, I whisk together the flour and salt. With my mixer on low, I gradually add the flour mixture to the butter mixture in three additions. I mix just until the flour is incorporated after each addition, and I stop the moment the dough starts to cling together and pull away from the sides of the bowl. The dough will be soft and pliable, like a firm playdough. I then divide it in half, shape each half into a disc, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes. This chills the butter, preventing the cookies from spreading too much.
Once chilled, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I scoop the dough by level tablespoons and roll them between my palms into smooth, tight 1-inch balls. I place them about 1.5 inches apart on the baking sheets. Now, for the signature step! Using the pad of my thumb, the back of a 1/4 teaspoon measuring spoon, or the end of a wooden spoon, I make a deep, wide indentation in the center of each dough ball. I don’t press all the way through to the baking sheet, but I make a good, solid well. This is where the jam will live.(See the next page below to continue…)