Strawberry Jalapeño Thumbprint Cookies

Let’s make it.

1. Beat the butter and brown sugar together for about 5 minutes.
2. Add the egg yolk and vanilla and beat to combine.
3. Mix in the flour until a dough forms.
4. Roll walnut-size pieces into balls and arrange on a parchment-lined baking sheet.
5. Press a hollow in each cookie with your thumb or the back of a teaspoon.
6. Freeze for 1 hour.
7. Heat the oven to 356°F (180°C) with the fan on.
8. Spoon the strawberry-jalapeño spread into the hollows and bake for about 15 minutes.
9. Cool completely before serving.