Butter Jam Cookies
Ingredients:
1 cup (225 g) unsalted butter, softened
½ cup (100 g) powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
¼ teaspoon salt
Strawberry or raspberry jam (or any jam you like)
Instructions:
Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
In a bowl, beat the butter and powdered sugar until light and creamy.
Add vanilla extract and mix well.
Gradually add flour and salt, mixing until a soft dough forms.
Transfer the dough to a piping bag fitted with a star nozzle (or shape by hand).
Pipe flower-shaped cookies onto the baking tray.
Make a small indentation in the center of each cookie.
Fill the center with a small amount of jam.
Bake for 12–15 minutes, until lightly golden on the edges.
Let cool completely before serving.
Tips:
Do not overbake to keep the cookies soft and buttery.
You can dust with powdered sugar after cooling (optional).
