做法：
1．牛油于室溫放至軟化，放進不銹鋼盆內，用木匙壓至油狀，加入砂糖，用打蛋器打至奶白色，加入打散的蛋黃攪勻。
2．多次篩入面粉攪勻。
3．將面粉團用保鮮膜包好放入冰箱冷藏1小時。
4．取出面粉團，壓至圓形，放到鋪好烤盤紙的烤盤上，搟開成3毫米厚度的片狀。印出自己喜歡的餅干形狀。
5．隔熱水把果醬燒溶。
6．用湯匙把果醬放入面粉團中間的渦形中，放入已預熱170 °C的烤箱內烤約15 ~ 20分鐘，從烤箱取出后放涼至硬。
Procedures:
1. Soften butter under room temperature. Stir butter to cream shape in a mixing bowl. Add sugar, whisk until mixture changes to lighter colour. Stir in beaten egg yolk. Mix well.
2. Fold in sifted flour in several times. Stir to form dough.
3. Wrap dough in plastic wrap and keep in fridge for 1 hour.
4. Line base of baking tin with non-stick baking paper. Take out dough. Shape suitable amount to rounds. Place on baking tin. Make a hollow in the centre with finger.
5. Melt jam to liquid over hot water.
6. Spoon jam to the hollow of cookies. Put into preheated 170 °C oven and bake for 15 ~ 20 minutes. Take out and cool until harden.
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