These little cookies bake up buttery and tender, with a delicate crumb that gives way to a sweet pocket of jam right in the center. Rolled into soft balls and pressed with a thumbprint before baking, they come out of the oven with just-golden edges and a jewel-toned well of raspberry, strawberry, or apricot filling. The dough itself is simple to work with — chilled just enough to roll cleanly and hold its shape in the oven without spreading. Every bite balances rich, melt-away texture against that bright hit of fruit in the middle. They're an easy one to bake a batch of for a cookie tray, and a solid pick for a gluten free dessert spread. Simple, classic, and endlessly good with a cup of coffee.
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Beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
Add the milk and vanilla extract and mix on low speed until fully incorporated, about 30 seconds.
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