A Donna Hay recipe
250g, unsalted butter, softened
3/4 (165g) cup caster sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon lemon zest
2 1/4 (335g) cup plain flour
1/2 cup strawberry jam
Preheat the oven to 160°C and line a baking tray with wax paper.
In a stand mixer beat the butter and sugar together until pale and fluffy for 10 to 12 minutes.
Add the vanilla, egg yolk and lemon zest and mix to combine.
Add the flour and mix again until well combined.
Wrap in cling film and place in the fridge to rest for 30 minutes.
Use a teaspoon measure or weighing scales and roll into balls around 15g each.
Press down lightly with your fingers and then use the top of a wooden spoon handle to make a hole in the middle, be careful not to go all the way through.
Use a teaspoon measure or a piping bag and fill each hole with a little jam.
Bake for 20 to 25 minutes until cooked but not browned.
Place on a rack and leave to cool, if you can!