- 1 CUP OF UNSALTED BUTTER AT ROOM TEMP
- 1/2 CUP OF POWDERED ICING SUGAR
- 2 TSP VANILLA
- 2 EGG YOLKS
- 2 CUPS OF ALL PURPOSE FLOUR
- 1/2 TSP SALT
- 1/2 CUP OF RASPBERRY JAM OR WHATEVER FLAVOR OF JAM YOU PREFER.
- IN A MIXER CREAM THE BUTTER TILL FLUFFY AND THEN ADD SUGAR.
- ONCE INCORPORATED ADD VANILLA + EGG YOLKS.
- MIX UNTIL NICELY COMBINED
- IN SEPARATE BOWL MIX FLOUR + SALT
- GRADUALLY ADD IN FLOUR MIXTURE TO THE CREAMY MIXTURE
- PUT THE MIXED DOUGH IN REFRIGERATOR FOR 30 MINS.
- PREHEAT OVEN TO 325 °F + LINE BAKING SHEETS WITH PARCHMENT PAPER.
- ROLL DOUGH INTO 1 INCH BALLS
- MAKE TINY INDENT INTO CENTER OF EACH WITH FINGER
-
GENTLY SPOON JAM INTO INDENT
- BAKE FOR 15-20 MINUTES TIL THEY ARE FIRM WITH MINIMAL COLOR CHANGE.
- AS COOKIES COOL THE JAM WILL SETTLE AND FIRM UP
- ENJOY!
