- 340 grams softened unsalted butter (65F-70F)
- 142 grams powdered sugar, sifted
- 1 egg (50 grams)
- 1 egg yolk (20 grams)
- 20 grams vanilla extract
- 454 grams cake flour, sifted
- Baking jam, as needed
- In a 5 quart mixing bowl, place the butter and powdered sugar.
- With a paddle, cream very well on medium-high speed. It will have the consistency of a very light buttercream, will lighten in color, and with increase in volume. Scrape down intermittently.
- Add the eggs and yolks 25% at a time on medium speed until emulsified, scraping after each addition. The dough should now have the consistency of a meringue buttercream. It should look glossy and creamy.
- Stream in the vanilla and mix on low speed.
- Add the cake flour all at once to the bowl. Mix on low speed until combined. Do NOT overmix.
- Place the mixture in a piping bag with an 824 star tip.
- Pipe 2-inch rosettes on a parchment-lined baking sheet.
- Using your finger, make a depression in the center of each cookie.
- Pipe jam into the depression. Do not overfill.
- Bake in a 350F oven for 12 minutes or a 325F convection for approximately 9 minutes. Check for doneness by sliding the cookie around on the sheet. If it's able to slide, it's ready
Yield: 4 dozen
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