Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (2.5ml) pure almond extract
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (32g) cornstarch
  • 1/2 tsp (3g) fine sea salt
  • 1/3 cup (80ml) high-quality raspberry jam
  • 1 tsp fresh lemon zest (optional)

Instructions:

  1. Beat 227g of softened butter and 60g of powdered sugar in a large bowl. Cream for 3 full minutes until the mixture looks pale and cloud like. Mix in 5ml of vanilla and 2.5ml of almond extract.
  2. In a separate bowl, whisk together 250g of flour, 32g of cornstarch, and 3g of salt. Slowly add the dry ingredients to the wet while the mixer is on low. Scoop the dough into 24 even balls, roughly 2.5 cm in diameter. Roll each between your palms until perfectly smooth with no visible cracks.
  3. Place the balls on a lined baking sheet. Use the back of a rounded half teaspoon to gently press a well into the center of each ball. If the dough feels too soft, pop the balls in the fridge for 10 minutes. Whisk your 80ml of raspberry jam in a small bowl to loosen it up. Carefully spoon about 1/2 teaspoon of jam into each well.
  4. Slide the tray into an oven preheated to 180°C. Bake for 12 minutes until the edges are set and just barely starting to turn golden. Let the cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack. Wait until they are completely cool before eating.