A thumb pressed into each ball of dough leaves a little hollow for a dab of jam as dark as ink. Maison Perrotte’s Blackberry Jam, slightly tart and intensely fruity, bakes into a glossy jewel at the heart of every cookie.
Makes 20 · 20 min + 15 min baking
- Beat 1/2 cup (115 g) softened butter with 1/3 cup (65 g) sugar, 1 egg yolk and a pinch of salt, then work in 1 1/4 cups (160 g) flour to form a dough.
- Roll into 20 small balls, place them on a lined baking sheet and press a hollow into the center of each with your thumb.
- Fill each hollow with 1/2 tsp of the blackberry jam.
- Bake at 350°F (180°C) for 12 to 15 minutes, until the edges are lightly golden.
- Let cool on a rack before serving.
The star of this recipe: Blackberry Jam, by Maison Perrotte.
