Strawberry Thumbprint Cookies

(Optional) Make the strawberry anise jam

1. Combine the strawberries and sugar in a saucepan. Smash the strawberries into the sugar using your hands to release the juices. Add the star anise.
2. Heat the strawberry mixture over medium-high heat, stirring frequently, until bringing to a boil. Turn to medium-low heat. Let simmer, stirring and mashing regularly, until the strawberries are fully broken down and the jam is thick enough to not run back immediately when stirred, 20 to 30 minutes. You can skim with a spoon to remove the foam, if you want the end result to have an even, bright color.
3. Transfer the jam to a heat-proof container and let cool completely.

Prepare the cookie dough

1. Combine the butter and sugar in a big bowl. Whisk with a wooden spatula until the sugar is fully incorporated and fluffy, with a white color, 5 minutes or so. You can also use a handheld mixer for this process.
2. Add the egg and vanilla. Beat the egg until fully mixed.
3. Add the flour. Mix until it forms a smooth dough.
4. Line a baking sheet with parchment paper. Transfer 1 heaping teaspoon of dough into your palm. Roll it into a dough ball with your hands. Place it onto the lined baking sheet. Repeat the process, spacing out the dough balls with 2” (5cm) between them. You might need to bake the cookies in two batches.
5. Use your finger to gently press the cookie dough balls, one at a time, to form a bowl shape to hold the jam.
6. Once you form a batch of cookies, let it chill in the fridge for 10 minutes before baking.

Bake

1. Chill the dough in the fridge for 10 minutes.
2. Meanwhile, preheat the oven to 350 °F (176 °C).
3. Bake the cookies for 8 to 10 minutes, until fully cooked through and the edge of the bottom turns light golden. Let cool for 5 minutes. Transfer the cookies onto a cooling rack to cool until they firm up.
4. Place 1 teaspoon of jam onto the center of each cookie and lightly press it with the spoon. Serve and enjoy!