These delightful jam-filled butter cookies are a treat for any occasion, combining a buttery crust with a sweet jam filling.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg to the creamed mixture and mix until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
In a separate bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help ensure a smoother dough.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Chill the dough in the refrigerator for at least 1 hour.
Chilling helps the dough firm up, making it easier to roll out.
Roll out the dough on a floured surface to about 1/4 inch thickness.
Use parchment paper to prevent sticking.
Cut the dough into circles using a cookie cutter.
Dip the cutter in flour to prevent sticking.
Place half of the circles on a parchment-lined baking sheet.
Leave some space between cookies to allow for spreading.
Add a teaspoon of jam to the center of each base circle.
Avoid overfilling to prevent leakage during baking.
Cover each base with another circle of dough and seal the edges.
Use a fork to crimp the edges for a decorative touch.
Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until lightly golden.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on a wire rack before serving.
Cooling helps the cookies set and enhances their texture.
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