Ingredients
Equipment
Method
- Preheat the oven to 325 degrees F
- In a large bowl, cream the powdered sugar and butter.
- Add vanilla extract, almond extract, salt, and egg yolk.
- Mix until combined.
- Add flour and blend until just combined.
- Use the cookie scoop to portion dough into 1/2-ounce (1-tablespoon) balls
- Roll balls in a plate of white sugar to coat; roll again between your palms.
- Place several inches apart on a silicone-lined baking sheet. (Usually a 3 x 4 arrangement for 1 dozen per sheet)
- Flatten balls lightly with a glass dipped in white sugar.
- Poke a well into each cookie using one of your fingers.
- Fill the well with the fruit jam or choice, or add a chocolate "kiss" candy.
- Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes.
- Cool on a wire rack.
Nutrition
Notes
The filling choices are almost endless; one hit was to fill the well with cherry jelly and add a bourbon-soaked cherry after baking.
One can forgo the jam filling and add chocolate candies to the well; as a flair, the use of the black and white striped one has a lovely appearance.
The difference is that I do not cool and age the dough as in other cookies, straight from the bowl to the pan.