Ruby Jewel Cookies
Ingredients
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 ¼ cups (320 g) all purpose flour
- ⅔ cup (141 g) sugar
- 1 cup (227 g) cold butter, cut into small pieces
- About 1/3 cup seedless raspberry jam or other thick jam
- Confectioner’s sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Have ready two ungreased baking sheets or mini muffin pans and liners.
- In a small bowl, whisk the egg yolks and vanilla together; set aside.
- Combine the flour and sugar in a large bowl and whisk to combine.
- Scatter the butter pieces over the top of the flour and sugar and with a pastry blender or two forks, work in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk mixture and carefully mix to combine until the dough starts to come together (this worked best using my hands).
- Turn the dough out onto a sheet of plastic wrap and shape it into a flat disk. Wrap and refrigerate until chilled, about 1 hour.
- With lightly floured hands, pinch off pieces of dough and shape the dough into ¾-inch balls. Place each ball in a mini muffin paper liner, if using. If not using a mini muffin pan, place the cookies 1 inch apart on the baking sheets.
- Using the end of a wooden spoon handle dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.
- Bake the cookies until the edges are golden, 15-20 minutes. Let the cookies cool completely on the pans on wire racks. Transfer cooled cookies to wire racks and dust with confectioner’s sugar.