Ingredients
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3/4 cup unsalted butter, softened
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1 cup confectioners' sugar
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1/2 teaspoon vanilla extract
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2 cups all-purpose flour
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2/3 cup apricot jam (I use blackberry jam in place of apricot, 6 T of each kind of jam) or 2/3 cup seedless raspberry jam (I use blackberry jam in place of apricot, 6 T of each kind of jam)
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1 egg
Instructions
- Heat oven to 350 degrees.
- Combine butter and sugar in bowl of an electric mixer.
- Cream using the paddle attachment until light and fluffy.
- Add egg and vanilla, scraping the bowl as needed.
- Add the flour and mix just until incorporated (dough will be soft).
- Roll 2 teaspoons of dough between your hands into a 1-inch ball.
- Repeat, spacing 2 inches apart on an ungreased baking sheet.
- With a floured thumb (or dip thumb in water), make an indentation in the center of each ball of dough.
- Fill each indentation with 1/2 teaspoon raspberry or apricot jam.
- Bake at 350 degrees F about 10-12 minutes or until lightly golden brown around bottoms.
- Remove to a wire rack to cool.