Butter Cookies with Jam

I have been making these cookies since I was a little girl. It is adapted from THE CHARLESTON JUNIOR LEAGUE COOKBOOK.


  • 1/2 cup butter (1 stick), room temperature
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 tsp. vanilla
  • pinch of salt
  • 1 cup flour
  • 1/2 cup raspberry or red currant preserves


Place the butter in the bowl of an electric beater. Beat it with a wooden spoon until soft. Then, place it in the electric mixer and beat with the whisk attachment until soft and fluffy. With the mixer running, gradually add the sugar. Beat in the egg yolk, vanilla and salt. Remove from the electric mixer, and stir in the flour, making a stiff dough. You may need to use your hands to mix it.

Pinch off 1-inch pieces of dough with your hands and roll into balls the size of large marbles. Place these on an ungreased cookie sheet. With your finger make a depression in the middle of each. Place half a teaspoon of red jam in each depression. Bake the cookies in a preheated 350 degree oven for 20 to 30 minutes, until golden around the edges. Let cool on racks.