🧂 Ingredients:

Cookie Dough

• 1 cup unsalted butter, room temperature

• ⅔ cup granulated sugar

• 1 teaspoon vanilla extract (or almond extract)

• ½ teaspoon kosher salt

• 2 cups all-purpose flour

• ¼ cup jam (e.g., apricot, seedless raspberry)

For Rolling

• ⅓ cup granulated sugar

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🧁 Instructions:

1. Mix Dough
   In a stand mixer with paddle attachment, beat the butter and sugar on medium for 2–3 minutes until creamy.
   ➤ Add vanilla extract and salt, mix to combine.
   ➤ Reduce to low speed and gradually mix in the flour. Scrape the bowl as needed.
   ➤ Dough may look dry—knead lightly with hands if needed.

2. Chill Dough
   ➤ Shape dough into a ball, wrap in plastic wrap, and chill for 1 hour.

3. Preheat & Prep
   ➤ Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
   ➤ Place ⅓ cup sugar in a shallow bowl.

4. Shape & Fill Cookies
   ➤ Scoop 1 tablespoon of dough, roll into a ball, then roll in sugar.
   ➤ Place on baking sheet. Use your thumb to press a small well in each.
   ➤ Fill with ½ teaspoon jam.

5. Bake
   ➤ Bake for 14–15 minutes, or until edges are lightly golden.
   ➤ Let rest on baking sheet 1 minute before transferring to wire rack.

6. Cool & Store
   ➤ Let cookies cool completely before storing in an airtight container.

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💡 Notes & Storage Tips:

• Room Temp: Store in airtight container for 3–5 days.

• Fridge: Store up to 1 week.

• Freezer (Baked Cookies): Freeze up to 1 month. Thaw at room temp.

• Freezer (Raw Dough): Freeze dough in airtight bag for up to 3 months. Thaw overnight before baking.

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🔬 Nutrition (Per Cookie):

• Calories: 99 kcal

• Carbs: 12g

• Fat: 5g

• Saturated Fat: 3g

• Sugar: 7g

• Protein: 1g

• Sodium: 34mg

• Cholesterol: 14mg

• Fiber: 0.2g

• Calcium: 3mg

• Iron: 0.3mg