With a tablespoon scoop, measure each cookie, and roll into a ball.
Using the end of a wooden spoon, or your thumb, dipped in icing sugar, make an indent for the jam.
Fill the center of each cookie with about a 1/4 teaspoon worth of jam, depending on size of indent. Don't be afraid to be generous with the jam.
Bake for 15 minutes. They are fragile, so allow to cool for a couple of minutes before transferring to a cooling rack.
Enjoy!
Notes
*Using a freezer bag, place your jam inside and seal the bag. Snip the bottom corner of the freezer bag and use as a make-shift pastry bag. Pipe the jam into each cookie as needed. Throw the bag away once finished.