Ingredients
¼ recipe basic bookie dough
½ cup thick jam or lemon curd
Method
Preheat oven to 350 F.
Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Use your finger to make the deepest possible indent in the middle of each cookie. Fill with about ½ teaspoon of thick jam, or leave empty if using lemon curd and fill after baking.
Bake for 10 to 12 minutes or until cookies are lightly browned around the edges. Transfer to a rack to cool.
Lucy Waverman