Makes 24 - 30 cookies

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Ingredients: 2 cups plus 2 tbsp (8.5 oz, 240 g) cake flour (use all-purpose in a pinch)

½ teaspoon salt

16 tablespoons (8 oz, 227 g, 2 sticks) unsalted butter, softened

¾ cup (5 ¼ oz, 150 g) sugar

2 egg yolks

1 teaspoon vanilla extract

½ cup raspberry jam or any fruit jam of your choice

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The butter needs to be whipped for quite a long time, otherwise the batter becomes too stiff when chilled. A lower oven temperature is necessary to allow the cookies to bake through without becoming too dark on the bottom. This recipe can also be made with regular all-purpose flour, although cake flour is preferred.

Directions:

1. Sift together the flour and salt onto a sheet of wax paper.

2. Place butter in a large bowl and beat with an electric mixer on high speed for about 5 minutes or until pale yellow and fluffy. (Be sure to beat butter for the full 5 minutes.) Add the sugar and beat on medium-high speed until mixture is very pale and very light, about another 2 to 3 minutes. Scrape down sides of bowl and add the yolks and vanilla. Beat for 30 seconds or until incorporated. Add the flour mixture and beat, slowly at first, for about 20 seconds, or until mixture forms a rough dough.

3. Shape rounded tablespoons (#40 scoop) of dough into a ball using your palms and make an indentation in the middle of the dough with your thumb. Cover with plastic wrap, and refrigerate dough for at least 2 hours or up to 3 days.

4. Heat oven to 350 degrees.

5. Line 1 or 2 cookie sheets with parchment paper.

6. Place onto baking sheet about 2 inches apart. Bake for 10 to 12 minutes; if your oven is uneven, turn the cookie sheet halfway through baking. The bottom of the cookies should be lightly browned, while the tops should barely take on color. Let cookies sit on a cooling rack for 1 hour to set.

7. Fill with ¼ teaspoon jam (after baking because they spread less)

Source: edited from Christopher Kimball, Yellow Farmhouse Cookbook

collected from Reddit