Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a large bowl, use an electric mixer or a wooden spoon to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the wet ingredients: Beat in the egg yolk and vanilla extract until combined. Then, add the milk and mix until smooth.

Combine the dry and wet ingredients: Gradually add the dry ingredients into the butter mixture, stirring until just combined. You should have a soft dough that’s not too sticky.

Shape the cookies: Roll the dough into small balls, about 1 tablespoon in size. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.

Make the indentations: Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie ball.

Add the jam: Spoon about 1/2 teaspoon of your chosen fruit jam into the indentation of each cookie.

Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.

Cool and serve: Allow the Jam Drops to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy with a cup of tea!