INGREDIENTS
225g (1 cup) of butter
70g (⅓ cup) of white sugar
70g (⅓ cup) of brown sugar
1 egg yolk
300g (2 ½ cups) of all-purpose flour
5g (2 tsp) of cornstarch
A pinch of salt
Jam (apricot and strawberry)
Powdered sugar
METHOD
1. Preheat the oven to 190°C/375°F.
2. In a large bowl, beat together softened butter, both sugars, and egg yolk until creamy.
3. Whisk flour with salt and baking powder. Add the dry mixture to the butter and mix to combine.
4. Roll 16 individual balls of dough. Press each with the bottom of a glass and make thumbprints in the shape of a flower on top.
5. Fill each flower with jam and bake the cookies for 15 minutes.
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