Sufganiyot Cookies

This recipe takes traditional Hanukkah doughnuts and turns them into soft, jammy cookies adjacent to thumbprints. These pillowy sugar cookies are chewier than a snappy or crumbly shortbread cookie, thanks to brown sugar and egg yolks, and a hefty glug of olive oil makes them extra-tender, as well as calls back to sufganiyot’s fried origins. Fill them with strawberry or raspberry jam for a traditional version, or use any flavor of fruit preserve you prefer—no matter what, they’ll be delicious.

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

½ cup (1 stick) unsalted butter

½ cup light brown sugar

¼ cup granulated sugar

¼ cup olive oil

2 large eggs yolks

1 tsp vanilla extract

Strawberry or raspberry jam

Confectioners’ sugar, for topping

Flaky salt, for topping (optional)

Note: Ingredients may have been altered from the original.

Directions at food52.com

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