Makes 42 | Total Time: 2hr 00m
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Apricot or Raspberry Jam
- Pecans finely chopped (optional)
Directions
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
- With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff).
- Roll the dough into tablespoon-size balls and place on baking sheets.
- Make a well in each ball with your thumb. Fill the wells with a total of 1⁄3 cup apricot jam or raspberry jam. Sprinkle pecans around edge of cookie (optional).
- Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
- Cool slightly on baking sheets, then transfer to wire racks to cool completely.