Time: 1 hour.
Complexity: easily
Quantity: 25 - 30 cookies

Homemade butter cookies are rightfully considered one of the most iconic examples of homemade baking. Besides the fact that the recipe is incredibly simple and the ingredients are readily available in almost any home, these sweet cookies retain the warmth of the hands of the person who baked them. First, the dough is rolled into tight balls, then an indentation is made with a thumb, filled with jam, and baked. These cookies are especially popular during the Christmas and New Year holidays. You can bake them in large quantities with jams of different colors, which will decorate your dessert table like colorful brooches.

Ingredients:

• 1 and 3/4 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 165 g softened butter
• 2/3 cup sugar + extra for rolling
• 1 large egg
• Half a vanilla bean, seeds scraped out, or 1/8 teaspoon vanilla paste or 1 teaspoon vanilla extract
• 1/3 cup raspberry, cherry or strawberry jam

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, shortcrust pastry, strawberry jam

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Preparation:

Step 1
• Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone mats.
Step 2
• In a bowl, mix flour, baking powder and salt.
  
  In another bowl, beat the butter and sugar with a hand mixer until fluffy, about 5 minutes. Then beat in the egg and vanilla. Slowly add the dry ingredients in two additions until just combined.
Step 3
• Using an ice cream or cookie scoop, scoop the dough into 2.5cm balls and roll them in sugar. Place the balls of dough about 5cm apart on the prepared baking sheets. Use your thumb to make a 1cm indentation in each ball. Fill each indentation with 3/4 teaspoon of sugar. strawberry jam.
Step 4
• Bake the cookies until the edges are golden brown, about 15 minutes. To ensure even baking, rotate the baking sheets halfway through. Cool the cookies on the baking sheets. Serve. Store cookies in a tightly sealed container for 5 days..

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