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Credit: Photography by David Tsay

Recipe Summary test

Yield:
Makes about 3 1/2 dozen mini muffin size cookies
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Ingredients

Ingredient Checklist
Special Equipment

Directions

Instructions Checklist
  • Preheat the oven to 325°. Line mini muffin tins with paper liners, and set aside. 

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  • In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 1 minute. Add the yolk and vanilla, and beat until smooth, scraping down the sides and bottom of the bowl as necessary.

  • In a small bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter-and-sugar mixture and beat on low speed just until the dough comes together.

  • Roll the dough into 1-inch balls, roll each ball in sugar, and place each ball in a mini muffin paper. Use the end of the wooden spoon to make a swell in the center of each ball. Be careful not to make the well too deep; you don’t want to poke a hole all the way through. If the spoon starts to stick, dip the end in flour first.

  • Spoon the jam into a small zip-lock bag. Twist the bag shut (like you would a frosting bag when decorating a cake), snip off one bottom corner of the bag, and pipe a small amount of jam into the well of each ball of cookie dough. Fill the wells just to the top. 

  • Bake the cookies for 12-15 minutes, until the cookies are set but not yet beginning to brown. Allow the cookies to cool completely before removing them from the mini muffin tins. 

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