¾ Cup Unsalted Butter, softened
1 Cup Confectioner's Sugar
1 Egg
½ Teaspoon Vanilla Extract
2 Cups All-purpose Flour
2/3 Cup Seedless Blackberry or Raspberry Jam


Preheat oven to 350°

With an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix until combined, scraping the sides of the bowl as needed. Add the flour and mix just until the flour is incorporated and a soft dough forms.

Roll 2 teaspoons of dough, between your hands, forming 1 inch balls.  Place on an ungreased baking sheet. Dip your thumb into flour or water then make an indentation in the middle of each cookie. Fill each indentation with a ½ teaspoon of jam.

Bake for 10 to 12 minutes or until lightly browned around the bottom edges. Remove from pan and cool. Store in a tightly covered container. Yields 3 1/2 dozen.


Apricot and strawberry jam are also very good.