Directions

1 To make the preserve, combine the raspberries, lemon juice and fruit pectin in a small saucepan. Using the back of a large spoon, mash all the ingredients into a paste. Heat over medium-high heat, stirring constantly, until the mixture begins to gently boil. Remove from the heat, stir in the sugar and return to a boil until the mixture becomes syrupy, about 2 minutes. Set aside to cool and thicken.

2 To make the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper; set aside.

3 In a medium-sized bowl, sift together the flour and salt; set aside.

4 In a large bowl or in the bowl of an electric mixer, beat the butter until light and fluffy, then add the sugar and beat for 2 to 3 minutes more. Add the egg yolk and vanilla extract and beat until combined. With the mixer running, add the flour mixture, 1/4 cup at a time, beating until all the ingredients are incorporated.

5 Using a teaspoon, portion out the dough and roll each spoonful into a ball. Place the cookies 1/2" apart on the prepared baking sheet.

6 Using your thumb, press a well into the middle of each ball. Bake the cookies for 10 minutes.

7 Remove the pan from the oven. The cookies will have puffed up slightly, so use the back of a spoon to carefully press down on the cookies and gently indent using your thumb again. Spoon 1/2 teaspoon of the raspberry preserve into each well and return to the oven to bake for 10 minutes more, or until the edges start to brown; cool and serve.

Makes 18 to 22 cookies.

Tip: For a faster take on this classic cookie, skip making the preserve and use your favourite raspberry jam recipe as the filling.