Ingredients
Method
- Cream softened butter and sugar until light and fluffy, 2-3 minutes.
- Beat in egg yolk and vanilla extract.
- Whisk flour, freeze-dried strawberry powder, and salt; fold into wet ingredients until just combined.
- Chill dough 20-30 minutes.
- Roll into 1-tablespoon balls, smooth fully, press a well into each, and fill with 1/2 tsp smooth preserves.
- Preheat oven to 350°F. Bake on a cool sheet 12-14 minutes, until edges are just set and lightly golden.
Notes
- Roll each dough ball fully smooth before pressing the well — pressing into a lumpy ball is the main reason the edges crack.
- Use thick preserves rather than a runny jam; a thin jam tends to bleed over the sides as it bakes.
- Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.