Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (2g) baking powder
  • 1/3 cup (110g) seedless raspberry jam
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) heavy cream
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Beat the softened butter and granulated sugar on medium high speed until the mixture is pale, fluffy, and increased in volume. Note: This incorporates air for a softer texture.
  2. Incorporate the egg and vanilla extract, mixing until fully emulsified and smooth.
  3. Whisk together the flour, cornstarch, salt, and baking powder in a separate bowl.
  4. Gradually add the dry mix to the wet ingredients on low speed, mixing only until no streaks of flour remain. Note: Overmixing makes the cookies tough.
  5. Scoop 1 tablespoon of dough and roll into a 1 inch ball.
  6. Place on a parchment lined baking sheet and press the back of a small spoon into the center to create a well.
  7. Chill the shaped cookies in the refrigerator for 30 minutes to stabilize the fats.
  8. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  9. Bake at 350°F (175°C) for 10–12 minutes until edges are barely golden but centers remain soft.
  10. Whisk powdered sugar, heavy cream, and vanilla extract to create a glaze and drizzle over cooled cookies.