Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 tablespoons high-quality raspberry preserves
- Optional: Powdered sugar for dusting
Instructions
- In a medium mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about two minutes with a hand mixer. Add the egg yolk and vanilla extract, then beat again until well combined. Gradually stir in the flour and salt using a spatula until a soft dough forms. Do not overmix, as this can make the cookies tough.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball. Place the balls on a plate. Use your thumb or the back of a small round measuring spoon to gently press an indentation into the center of each ball. If the edges crack significantly, just pinch them back together with your fingers. Chill the shaped dough balls in the freezer for 5 to 10 minutes to help them hold their shape during cooking.
- Line your air fryer basket with a piece of perforated parchment paper specifically designed for air fryers. Place the cookies in the basket, leaving at least one inch of space between them. Carefully fill each indentation with about 1/2 teaspoon of raspberry preserves. Set the air fryer to 320°F (160°C) and cook for 7 to 9 minutes, or until the edges are just starting to turn a light golden brown. Remove the basket and let the cookies sit for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 23 minutes