Ingredients

1 cup (230g) unsalted butter, softened

2/3 cup (135g) granulated sugar

2 large egg yolks, room temperature

1 teaspoon vanilla extract

½ teaspoon fine sea salt

2 1/3 cups (290g) all-purpose flour

½ cup jam of choice

Directions

1. Preheat oven to 350°F (180°C).

2. In a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes. Mix in the egg yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly but will come together when you form the balls.

3. Roll the dough into 1-2 tablespoon balls then place on a baking sheet lined with parchment paper about 5cm apart. You will need two baking sheets or cook them in batches.

4. Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.

5. Bake for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.