Yield: 3 dozen


  • 2 sticks (1/2 pound) salted butter (I prefer European butter) 
  • 1 cup sugar 
  • 1 large egg 
  • 2 1/2 cups flour 
  • 1/2 tsp. salt 
  • 1 tsp. vanilla extract 
  • 4 tbsp. seedless raspberry preserves 
  • 4 tbsp. peach or apricot preserves


1. Beat butter and sugar with an electric mixer until very pale and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. In a separate bowl, combine flour and salt. Add to butter mixture and slowly mix until just combined. Do not over-mix. Form dough into a disk and wrap in plastic. Refrigerate for one hour or overnight. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll the dough into balls about the size of golfballs. Flatten to no less than 1/2” thick. Place on baking sheet about 1” apart. Using the handle of a large wooden spoon, press into the center of a cookie and twist gently. Repeat with remaining cookies. Using a small spoon, place the raspberry preserves into the indention of half the cookies. Use the peach or apricot preserves for the remaining cookies. Bake for 13 minutes until cookies are cooked through and slightly browned on the edges. Cool completely. Makes 3 dozen

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