Sometimes simple is the best. I love the jewel-toned center of this butter cookie with jam. I prefer using a red jam (like currant or berry), but apricot is a nice alternative.
Butter Cookies with Jam
makes 24 to 30 cookies
1/4 pound unsalted butter (1 stick), at room temp.
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
pinch of salt
1 cup all-purpose flour
1/2 cup strawberry jam or preserves
Preheat oven to 350F.
Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment.
Mix in the egg yolk, vanilla and salt making sure to scrape down the sides of bowl.
Add flour and mix until flour is incorporated. Finish mixing by hand if the dough is too stiff.
Form 1-inch balls and arrange 2 inches apart on a parchment lined cookie sheets.
Using the back of a small measuring spoon or your finger, make a depression in the middle of each ball.
Place half a teaspoon of jam in each depression.
Bake 22 to 28 minutes, until slightly golden around the edges.
Allow cookies to cool on sheet for 10 minutes before transferring the cookies to cooling racks.
(Note: Please allow the cookies to cool completely before eating since the baked jam can be very hot.)