Place all the ingredients into a bowl, except the jam.

Mix thoroughly using a mixer; I used its spiral attachments.

Gather the dough with your hands.

Shape the dough into a ball, wrap it in a bag, and refrigerate for 2 hours.

After chilling, cut the dough into small pieces.

Roll each piece into small balls and place them on a baking tray lined with parchment paper. This quantity will yield exactly one tray's worth.

Press your finger into the center of each ball to create an indent.

Bake for 10-12 minutes in a preheated oven at 200°C, until they begin to lightly brown.

Allow to cool, then fill each indent with a bit of jam, like the raspberry no-cook jam.

Let the jam set slightly overnight for easier storage and cleaner eating.

Dust with powdered sugar and serve.

Delicious, tender, aromatic, and refined, these cookies come highly recommended.

Enjoy your meal!