This recipe for Polish butter cookies with jam, or ciasteczka maślane z dżemem (chahss-TETCH-kah mahsh-LAH-neh z JEM-em), is a simple cookie with jam (strawberry is preferred) in the middle.
It's popular year-round, but especially for Christmas. You will use the yolks only of two eggs so try using the leftover egg whites for another treat like meringue torte.
- 8 ounces butter (softened)
- 1/2 cup sugar (white)
- 2 large egg yolks (room temperature)
- 1 teaspoon vanilla
- 2 cups flour (all-purpose)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons jam (your choice)
Heat oven to 350 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla until well mixed.
Add flour, baking powder, and salt and beat at low speed until thoroughly mixed. If the dough is too soft, wrap in plastic and chill 1 hour.
Use a small scoop to portion out cookies onto parchment-lined baking sheets.
Use the end of a wooden spoon or a finger dipped in flour to make a depression in the center of each cookie. Fill with about 1/2 teaspoon strawberry jam.
Bake 8 to 10 minutes or until lightly browned around the edges. Remove to a wire rack to cool completely.
Store in an airtight container.