1.

2. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and powdered sugar on medium-low speed until smooth, about one minute.

3. Add the vanilla extract and mix again on medium-low to combine.

4. In a separate bowl, whisk together the flour, cornstarch, cinnamon, and salt.

5. With the mixer on low, add the dry ingredients to the butter mixture in three additions, mixing gently after each addition until just combined.

6. Portion the dough with a one-tablespoon scoop. Roll each portion into a ball, then gently flatten slightly between your palms.

7. Mix the cinnamon sugar coating ingredients in a small bowl, and roll each cookie ball until evenly coated.

8. Using the back of a 1/2 teaspoon measuring spoon, press a small indentation in the center of each cookie without going through the dough.

9. Cover and refrigerate the shaped cookies for at least two hours.

10. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

11. Place the chilled cookies about one inch apart on the baking sheet and bake for 10–13 minutes.

12. At 10 minutes, check the cookies. If the centers have puffed, re-indent gently, then finish baking until the cookies are set but soft.

13. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

14. Once cooled, fill each indentation with about 1/2 teaspoon of jam. Use raspberry, strawberry, or apricot for best results.

15. In a bowl, whisk powdered sugar, vanilla extract, and one tablespoon of milk until smooth. Add more milk if needed to reach a honey-like consistency.

16. Transfer the icing to a piping bag or zip-top bag, snip the tip, and drizzle or fill around the jam centers.

17. Let the icing set for 4–6 hours before stacking or storing.

18. Store cookies in an airtight container at room temperature for up to one week, or freeze unfilled cookies for up to two months.

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