Ingredients:

  • 1 cup (226 g) Unsalted Butter, softened (Must be at room temperature)
  • ½ cup (60 g) Powdered Sugar (Icing Sugar), sifted
  • 2 Large Egg Yolks
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 2 cups (250 g) All-Purpose Flour, spooned and leveled
  • ½ teaspoon (2.5 g) Salt (Fine Sea Salt)
  • 2 Reserved Egg Whites, lightly beaten
  • ½ cup (55 g) Finely Chopped Walnuts or Pecans (Optional)
  • ½ cup (120 g) High-Quality Raspberry Jam, seedless preferred
  • 1 tablespoon (8 g) Powdered Sugar (for dusting, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat the softened butter and sifted powdered sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides often.
  3. Beat in the egg yolks one at a time, followed by the vanilla extract, mixing until just combined.
  4. In a separate bowl, whisk the flour and salt. Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the dough just comes together and no streaks of flour remain. Do not overmix.
  5. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for a minimum of 60 minutes. (This mandatory chilling prevents spreading.)
  6. Place the finely chopped nuts (if using) in a shallow bowl. Place the lightly beaten egg whites in a separate shallow bowl.
  7. Use a cookie scoop to portion the dough into even balls (approx. 1.5-inch diameter).
  8. If coating, dip each ball first into the egg white, letting the excess drip off, and then roll gently in the chopped nuts. Place the coated balls 2 inches apart on the prepared baking sheets.
  9. Use the back of a lightly floured ½ teaspoon measuring spoon (or your thumb) to create a deep well in the centre of each cookie. Be careful not to press all the way through the dough.
  10. Bake the cookies for 8 minutes until the edges are just beginning to look set.
  11. Remove the cookies from the oven and carefully re-press the indentation if it has puffed up. Fill each indentation with approximately ½ teaspoon of raspberry jam.
  12. Return the cookies to the oven and bake for another 4–6 minutes, or until the edges are lightly golden brown and the jam is bubbling gently.
  13. Allow the cookies to cool completely on the baking sheet for 5 minutes before transferring them to a wire rack. Once fully cooled, dust lightly with extra powdered sugar if desired.