Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy.
Step 4: Add the egg, vanilla extract, and almond extract, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Scoop tablespoon-sized portions of dough and roll them into smooth balls.
Step 7: Place the dough balls onto the prepared baking sheets and gently flatten them slightly.
Step 8: Using the back of a small spoon or your fingertip, press five small petal-shaped indentations around each cookie to create a flower design.
Step 9: Fill each indentation with a small amount of jam.
Step 10: Roll tiny pieces of dough into balls and place one in the center of each flower cookie.
Step 11: Bake for 10–12 minutes until the edges are lightly golden.
Step 12: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for slightly longer freshness if using homemade jam.
Freeze baked cookies in a sealed container for up to 2 months.
These cookies are best enjoyed at room temperature and do not require reheating.
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