• If you haven't made the easy kaya jam, you can take the time to make it the day before and let it chill in the fridge. You can make the pandan version or original version
• Both the cookie dough and the kaya jam need to be chilled to make sure the cookies don't spread out too much and hold the shape

Prepare the cookie dough: (needs to be chilled for at least 2 hours)

• Place softened butter, sugar, vanilla, egg yolks, baking powder, and salt in a mixing bowl. Use a sturdy spatula to beat them until they are creamy and slightly pale in color, about 1 minute or so with vigorous beating manually by hand.
  
• Add the flour and fold it in with the rest of the ingredients until you form a soft dough.
  
• Scoop the dough by a tablespoon, roughly about 25 grams if you weigh it. Roll it round into a ball
  
• Place it on a baking sheet, about 2 inches apart as the cookies will spread some. Use the back of a small spoon to make a "well" in the center of the dough
  
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• Place the baking sheet in the fridge and chill the shaped dough for at least 2 hours or up to 24 hours

When ready to bake:

• Preheat the oven to 350 F (180 C) for conventional oven. For a convection oven, lower the temperature by 20 F (15 C). Line two baking pan with a parchment paper
• Remove the chilled dough from the fridge. Fill each well with the kaya jam, about 1 teaspoon or so of the filling
  

Bake:

• I recommend baking one tray at a time. Keep the other tray chilled in the fridge while waiting for the oven
• Bake in the middle rack for 15-16 minutes or until the edges just lightly brown. Let them cool in the pan set on top of a cooling rack for 5 minutes.
  
• Then transfer to a cooling rack to cool down completely
  

Store:

• Once they have cooled down completely, store them in an air-tight container and keep them in the fridge for up to 1 week. They also freeze well for up to 1 month. Simply thaw at room temperature before serving