Sugar Cookies with Jam

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 4 minutes. Add the egg yolks one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. If using vanilla extract, add it now. Beat until well combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl.

In a sifter, combine the flour, baking powder and salt. Sift the flour mixture directly onto the butter mixture. Beat on low speed until well combined, about 1 minute.

Turn the dough out onto a work surface and divide into 4 equal portions. Shape each portion into a ball, then flatten the balls into disks. Wrap in plastic wrap and refrigerate overnight or up to 3 days. Let the dough soften slightly at room temperature before continuing.

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.

Remove the dough from the plastic wrap. On a lightly floured work surface, roll out a dough disk 1/4 inch (6 mm) thick. Using a 4-inch (10-cm) round cookie cutter, cut out cookies. Transfer the cookies to the prepared baking sheets, spacing them at least 2 inches (5 cm) apart. Gather up the scraps, reroll the dough and cut out more cookies. Repeat with the remaining dough disks. Using the back of a glass or a measuring cup that is slightly smaller than 4 inches (10 cm) in diameter, press down on the center of each cookie to form an indent; there should still be a narrow border around the edges.

Bake until the cookies are golden on the edges, 8 to 12 minutes, rotating the baking sheets halfway through the baking time. Transfer the cookies to wire racks and let cool completely. If the indents disappear during baking, repeat the process to gently form another indent while the cookies are still warm.

Remove the lid from the jam jar. Place the jar in a microwave and microwave until the jam is smooth and runny, 30 seconds to 2 minutes, based on your microwave’s power. Carefully pour or spoon the runny jam into the indent in each cookie, then jiggle the cookie to spread the jam. Let the cookies stand for 1 hour to allow the jam to set, or enjoy (somewhat messily) immediately. Makes 18 to 20 cookies.

Variation tip: To make Christmas tree cookies, follow the steps above for preparing the dough and rolling it out, then use a tree-shaped cutter to cut out cookies. Using the small end of an icing tip or a table knife, make a few small, shallow indents in each cookie. Transfer to parchment-lined baking sheets and bake until the cookies are golden on the edges, 8 to 12 minutes. Transfer the cookies to wire racks and let cool completely. Warm the jam as directed. Fit a pastry bag with a plain tip, fill the bag with the jam and pipe dots of jam into the indents in the cooled cookies. Let the cookies stand for 1 hour to allow the jam to set, or enjoy (somewhat messily) immediately. Makes 14 to 18 cookies.

Williams Sonoma Test Kitchen