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1
Preheat oven to 350F/180C
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2
Add butter to bowl and mix for a few seconds until soft.
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3
Make sure to scrape down the bowl occasionally.
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4
Add sugar at once to the butter and cream for 5 minutes or until pale and fluffy.
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5
Remember to scrape down the bowl.
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6
Add egg yolks one at a time, mixing thoroughly after each addition.
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7
Also add the extracts.
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8
In a separate bowl, mix flour and salt together with a whisk or a sifter.
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9
Add the flour mix to the butter mix.
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10
Dough will look crumbly at first, but will then become sticky.
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11
Place bowl in fridge for about 10 minutes or until the butter firms up and it's easy to shape into balls.
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12
Once the dough is firm, scoop out with a small spoon and form into balls onto a prepared baking sheet.
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13
Once all the dough is formed, either take the back of a spoon or a clean finger and press down on the tops of the balls, forming an indentation.
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14
If the sides crack, do your best to shape the edges.
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15
You want a good sized well to hold your jam.
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16
Place a spoonful of jam in each indentation.
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17
Make sure not to fill them too much or the jam will bubble out.
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18
Place in the oven and bake for 12-15 minutes.
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19
Cookies will be done when they're set with a very light brown on the edges and the jam starts to bubble.
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20
Let cool and enjoy!
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21
With the jam, these cookies last a few days before making the cookies too soft and crumbly.
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22
If you prefer, you can fill the cookies after you baked them.
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23
You can also did what I did and give them a drizzle.
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24
Some leftover dark chocolate ganache compliments the sweet strawberry jam.
