¾cup + 2 Tablespoons all purpose flour (you can use gluten free flour that measures 1:1 with flour)
¼ cup strawberry jam (Or any jam of your choice)
¼cup Confectioners sugar
1 - 2teaspoon milk
Cream butter and sugar till light and fluffy
Add flour and mix to combine. The dough would be crumbly, do not over mix. Use your hands to bring the dough together to form a ball.
Transfer dough to a cling film wrap. Wrap tightly and let dough rest on the counter for 5 mins. if its a really hot day, chill in the fridge for 10 mins.
When ready to bake, get the dough from the fridge, unwrap the dough divide it into 16 equal parts
Roll each dough into a ball between your palms, make an indentation with your thumb and put some jam in the indentation. Repeat till each dough is filled with jam.
Line air fryer basket with non perforated parchment paper making sure there is atleast 2 inches of room round to ensure proper heat and air circulation. You can read this post on how to put parchment paper in the air fryer.
Transfer cookies to the air fryer basket and bake at 330°F / 166°C for 8 to 10 mins. Let cookies cool slightly in the air fryer for about 5 mins before transferring to a cooling rack with a cookie lifter to cool completely.
How to store
Let cookies cool completely and store in an air tight container for up to 5 days
Butter should be at room temperature
These cookies were made in a non preheated air fryer. Adjust timing if you preheat yours.
You can skip the glaze and dust with powdered sugar
Be sure to read body of the post for more detailed tips.
The number of cookies may vary depending on the size of your round dough. This batch can make 12 to 16 cookies.