Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
- Add egg yolk, vanilla, and almond extract if using; mix until smooth.
- In a separate bowl, whisk flour and salt, then add gradually to wet mixture, mixing just until combined.
- Roll dough into 1-inch balls and coat in finely chopped nuts or sugar if desired.
- Place balls 2 inches apart on baking sheet. Press a thumbprint or back of a spoon in the center of each cookie.
- Bake for 8 minutes, then remove and fill each indentation with about ½ teaspoon of jam.
- Return to oven and bake an additional 10–14 minutes until edges are lightly golden.
- Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes before shaping for best results. Use seedless jam to prevent overflow. Store cookies in airtight containers for up to 5 days or freeze for up to 3 months.