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Ingredients
- 2 1/4 cups flour
- 2 1/2 tsp baking powder
- 1 cup butter, softened
- 1 cup sugar
- 1 1/4 tsp salt
- 2 egg yolks, room temperature
- 3/4 cup strawberry jam
- 1 tbsp water
Ingredients
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Instructions
- In a medium bowl, combine flour and baking powder.
- In a stand mixer bowl, combine butter, sugar and salt until smooth.
- Add egg yolks, one at a time. Beat until combined.
- Add the dry ingredients and beat until combined. Scrapes the sides and mix again.
- Put dough on lightly floured silpat and shape into a ball. Divide into two.
- Roll into a log the size of a muffin pan. Wrap with plastic wrap. Refrigerate for 2 hours or freeze for 1 hour.
- Preheat oven to 325 degrees. Spray two muffin pans with cooking spray.
- Cut logs into 1/3 inch thick slices. Place in muffin cup.
- Bake for 18-20 minutes until the edges is brown.
- Remove cookies from oven. Press a cork and a teaspoon measuring spoon in the center to make an indentation for the strawberry jam.
- In a small bowl, combine jam and water and microwave for 30 seconds. Mix thoroughly.
- Spoon jam into each cookie and refrigerate for about 30 minutes until the jam is set.
- Serve at room temperature.
Recipe Notes
Adapted from : Better Homes and Gardens
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