1 cup of butter, room temperature
1/2 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
Pinch of salt
2 cups flour
3/4 cup of raspberry jam
Cream butter and sugar on high speed for about three minutes.
Separate eggs. Add yolks and vanilla extract to butter mixture.
Add flour and salt. Mix until just combined. Place dough in the fridge for 30 minutes and preheat oven to 350 degrees.
Roll the dough into balls about one inch in diameter. Place the balls on parchment lined cookie sheets.
Press down with your thumb to make a well in the center of each cookie. Don't press hard or the cookie will crumble! Fill each well with 1/2 teaspoon of jam.
Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet before removing to a wire rack to finish cooling.
Makes 2 dozen cookies.