Ingredients

• 1 x quantity unrolled Vanilla Snap Cookie dough
• 1/2 cup (160g) raspberry jam

Instructions

1. Place the butter, sugar and vanilla in a food processor and process until smooth.
2. Add the flour, egg and extra egg yolk and process until a smooth dough forms.
3. Preheat oven to 180°C (350°F). Roll tablespoons of the dough into balls and place on lightly greased baking trays lined with non-stick baking paper. Flatten slightly and, using your fingertip, make an indent in each round. Fill each indent with 1/4 teaspoon of the jam. Bake for 12–14 minutes or until golden. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool completely.