Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the softened butter and granulated sugar for 2–3 minutes, until light, creamy, and smooth.
- Beat in the egg yolks and vanilla extract until fully incorporated.
- Add the flour and salt, mixing only until a soft dough forms. Do not overmix.
- If the dough feels very soft, cover and chill it for 30 minutes.
- Scoop approximately 1 tablespoon of dough per cookie and roll each portion into a smooth ball.
- Roll some dough balls in white sanding sugar or white nonpareils, leaving the remaining balls plain.
- Arrange the dough balls about 2 inches apart on the prepared baking sheets. Press a deep indentation into the center of each cookie with your thumb or the rounded handle of a wooden spoon.
- Fill each indentation with about 1/2 teaspoon of jam, alternating raspberry or strawberry and blueberry fillings as desired.
- Bake for 12–14 minutes, until the edges are set and only lightly golden. Cool on the baking sheet for 5 minutes, then transfer the cookies to a rack to cool for 15–20 minutes.
- Once completely cooled, drizzle with melted white chocolate if desired.
Notes
Use softened butter rather than melted butter so the cookies hold their shape. Seedless jams create the smoothest centers. If using very loose jam, add it after baking instead of before. Store cooled cookies in an airtight container.