Ingredients

1 cup butter, softened
½ cup icing sugar, plus 2 tablespoons
1 teaspoon pure vanilla extract
½ teaspoon table salt
2 cups all-purpose flour
½ cup fruit jelly

Directions

Preheat oven to 325*F.

Line a baking sheet with parchment paper.

In the bowl of your stand mixer using the paddle attachment, beat butter and sugar until fluffy and light, 2 minutes. Add vanilla and salt, scraping down bowl as needed.

Reduce the speed to low and mix in flour, until the flour is completely kneaded into the butter.

Take tablespoonfuls of cookie dough and roll into 1-inch balls. Place dough balls on parchment-lined baking sheets.

Press down the center of each ball with the handle end of a wooden spoon making a slight depression.

Fill cookie centers with a teaspoonful of jelly. Don’t over fill.

Bake 15 – 17 minutes or until golden brown and slightly puffed.

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

Cool cookies completely then dust with icing sugar.

Keep in an airtight container, at room temperature for 2 – 3 days.