Jam Drops (Thumbprint Cookies)

Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 baking trays with baking paper.

Step 2: Beat the butter and sugar until creamy, about 1 1/2 minutes on medium speed using an electric beater or a stand mixer fitted with the paddle attachment.

Tip: Scrape down the sides of the bowl as needed.

Step 3: Add the vanilla, egg and salt, then beat for about 20 seconds until incorporated. Add the flour and beat until no white flour is visible. The mixture will be crumbly, but it should press together when pinched.

Step 4: Measure 1 tightly packed tablespoon of mixture, or use a size 60 cookie scoop. Tap the mixture onto your hand, press it together into a dough, and roll it into a smooth ball about 3 cm (1.2 inches) wide. Flatten it into a disc about 1.25 cm (1/2 inch) thick, then press an indent into the middle with your thumb.

Tip: Shape each cookie in sequence—roll, flatten, then indent—while the dough is still slightly warm and pliable to help prevent cracks.

Step 5: Place each cookie on a lined tray and repeat to make 25–28 cookies, leaving 3.5 cm (1.5 inches) between them. Fill each indent with a slightly heaped 1/2 teaspoon of jam.

Tip: Keep the jam level with the cookie surface; it spreads as it bakes and may overflow if overfilled.

Step 6: Bake both trays at the same time for 14 minutes, or until the edges are light golden and the surfaces are pale golden. At the 10-minute mark, rotate the trays and switch their oven shelf positions so they bake evenly.

Step 7: Cool the cookies fully on the trays so their bases finish cooking.