Ingredients

• 2 cups (280 g) all-purpose flour
• 2 tablespoons (20 g) cornstarch
• 1/4 teaspoon salt
• 1 cup (230 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon (5 ml) pure vanilla extract
• 1/2 cup jam (strawberry, raspberry, grape, ...)

Instructions

• Preheat oven to 350º F (180º C)
• Line two baking sheets with parchment
• In a large bowl, whisk together flour, cornstarch, and salt
• In another bowl, beat butter and sugar, scraping bowl often, until creamy, pale, and fluffy, about 5 minutes. Add vanilla; mix to incorporate. Then add dry ingredients in two batches and continue beating at low speed, scraping bowl often, until well mixed
• Shape dough into 1-inch balls. You can also use a small ice cream scoop to scoop 1” balls. Place balls onto prepared baking sheets. Make an indentation in the center of each cookie with your thumb or with the rounded back of a teaspoon (edges may crack slightly). Refrigerate for at least 2 hours
• Fill each indentation to the brim with jam, about 1/4 – 1/3 teaspoon each. Place them in the prepared baking sheet 2 inches apart
• Bake for 14-16 minutes, or until edges are lightly browned. Let stand 5 minutes on cookie sheets; remove to a cooling rack.