Jam Filled Butter Cookies

Happy February! This is my first baking post of the year! Yay! It's been so long since I posted one since I haven't been trying out new recipes. I realized how much I missed it!

I'm starting off the year with these yummy cookies: Jam filled butter cookies! These are one of my favorite cookies. They remind me of the store varieties I grew up eating: Knotts berry Farms Shortbread Cookies and Pepperidge Farm Verona Cookies.

I used apricot jam, which is my favorite!

Here's a recipe I found on allrecipes.com that I tweaked a bit. It's very easy with little ingredients!

Jam Filled Butter Cookies (makes about 3 dozen cookies)

Ingredients:

• 3/4 C of softened room temperature butter
• 1/2 C. sugar
• 2 egg yolks at room temperature
• 1 1/2 tsp of vanilla extract
• 1 3/4 C flour
• 1/4 tsp of salt
• 1/2 C. jam

Method:

1. Preheat oven to 375 F.
2. In a bowl, cream sugar and butter until nice and smooth. Stir in the egg yolks and vanilla extract.
3. In another bowl whisk together flour, and salt
4. Add the dry ingredients a little bit at a time into the wet ingredients until it forms into a dough
5. Roll the dough into 1 inch balls and place them 2 inches apart onto a parchment lined cookie sheet.
6. Press your finger  into the center of the cookies to make a well and fill with 1/2 tsp of jam.
7. Bake for 8- 12 minutes or until the bottom of the cookies are slightly golden brown.
8. Let them cool on a cooling rack and enjoy!

Make sure to use room temperature eggs and butter! This is very important because the first time I made these, I used cold eggs which turned my creamed butter into a curdled mess.

I took these to work and school, and everyone enjoyed them! I hope you guys will try this recipe! Enjoy and happy baking!