Ingredients:

  • 225g unsalted butter, softened to room temperature
  • 100g granulated sugar
  • 1 large egg yolk
  • 5ml vanilla extract
  • 1.25ml almond extract
  • 280g all-purpose flour, spooned and leveled
  • 8g cornstarch
  • 1.5g fine sea salt
  • 80ml fruit preserves (Raspberry, Apricot, or Strawberry)

Instructions:

  1. In a large bowl, cream together the softened butter and sugar on medium-high speed until the mixture is pale and aerated, approximately 3 minutes.
  2. Add the egg yolk, vanilla extract, and almond extract to the butter mixture, beating until fully incorporated.
  3. In a separate bowl, whisk together the flour, cornstarch, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Scoop rounded tablespoons of dough and roll them into smooth, 1-inch balls. Place on a parchment-lined baking sheet.
  5. Press a deep indentation into the center of each ball using your thumb or the back of a small measuring spoon. Chill the shaped dough for 30 minutes to ensure structure.
  6. Bake at 350°F (175°C). Halfway through the 12-minute baking time (approximately 6 minutes), remove the tray and gently re-press the centers to maintain the well. Fill each well with fruit preserves and finish baking until the edges are just set.