Preheat oven to 350ºF.

Prepare a baking sheet by lining it with paper or a silicone baking mat.

In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2 minutes. {Add vanilla and salt, scraping down bowl as needed. Switch to low speed and gently mix in flour, just until combined. Don't over mix.

Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon (or your thumb!) making a slight depression.

Fill cookie centers with a teaspoonful of jam or preserves.

Bake 12-15 minutes or until golden brown and puffy, but take care not to over bake.

Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.

When cookies are completely cooled, dust with confectioners' sugar.

Cookies can be kept in airtight container at room temp for a few days.


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