Little Bird’s Nest Cookies

Balsamic Strawberry Jam and Pure Raspberry Jam from Le Meadow's Pantry in Bird's Nest Cookies..
Balsamic Strawberry Jam and Pure Raspberry Jam from Le Meadow’s Pantry in Bird’s Nest Cookies..

Life is always a little sweeter when you’re baking cookies….

These beauties have a rich buttery texture and are simple to make. They are all about the butter, use a high quality butter and your favourite jam.

1/2 cup (1 stick) unsalted butter, softened

1/3 cup pure cane sugar

1 egg yolk, lightly beaten

1 teaspoon pure vanilla extract

1 1/4 cups four, ( I used a gluten free mixed and it worked perfectly)

pinch of salt

Your favourite jam or marmalade for filling

1- Preheat oven to 325 degree. Beat together butter and sugar with an electric mixer until fluffy, about 3 minutes. Add egg yolk and vanilla and mix well.

2- Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.

3- Roll dough into 1-inch balls and space 1 inch apart on baking sheets lined with parchment paper.

4- Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down center again. Return to oven and bake until golden brown, about 10 minutes.

5- Let cool slightly on sheets. Fill each center with jam.

What is your favourite jam for bird’s nest cookies?

Recipe adapted from Martha Stewart Holiday Cookies