½teaspoonxanthan gumomit if your blend already contains it
¼cup(50g)granulated sugar
To fill with jam
2ouncesseedless strawberry jam(alternative jam suggestions: apricot or raspberry)
To fill with chocolate ganache
2ouncessemi-sweet chocolatechopped
2tablespoons(1fluid ounce)heavy whipping cream
Instructions
Preheat your oven to 325°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter and beat until light and creamy.
Add the egg yolk, confectioners’ sugar, vanilla and salt, mixing to combine well after each addition. Add the flour and xanthan gum, and mix until just fully combined. The cookie dough should be thick but not stiff.
Scoop the dough into portions about 2 teaspoonful each with a 1-inch cookie scoop or 2 spoons and place about 1 1/2-inches apart on the prepared baking sheet.
Roll each mound of dough lightly into a ball, without packing the dough, then roll each ball in the granulated sugar to coat on all sides, and replace on the baking sheet.
Using an index finger, dowel or the back end of a wooden spoon, poke a deep hole in the center of each ball about 1/2-inch wide and 3/4-inch deep. Do not chill the dough.
To fill the cookies with jam, warm the jam slightly in the microwave to make it thickly pourable. Using a small spouted measuring cup or a small spoon, fill each of the holes with the jam.
To fill the cookies with chocolate ganache, leave the holes empty.
Place the baking sheet in the center of the preheated oven and bake until the cookies are set and just beginning to brown around the edges (10 to 12 minutes).
Remove from the oven. If you've filled your cookies with jam, allow them to cool on the baking sheet, undisturbed, for at least 10 minutes or until firm.
If your cookies are hollow, check for any holes that have begun to close up, and press them down again gently. Then make the chocolate ganache.
To fill with chocolate ganache
Place the chopped chocolate in a small heat-safe bowl. Heat the heavy whipping cream in a small, heavy-bottom saucepan or a microwave safe bowl just until it begins to simmer.
Pour the hot cream over the chopped chocolate and allow the mixture to sit until the chocolate begins to melt. Stir until the chocolate is melted and the mixture is smooth.
Using a spouted measuring cup or a small spoon, pour the ganache into the well of each cookie. Allow the filling to set at room temperature or in the refrigerator.
Notes
Originally published on the blog in 2017. Recipe updated to include alternative fillings; some photos and much text new.