INGREDIENTS:
• 1 C. Unsalted Butter (2 sticks, at room temp)
• 2/3 C. Sugar
• 2 Egg Yolks
• 1 tsp. Vanilla Extract
• 2 C. All-Purpose Flour
• 1/2 tsp. Salt
• Apple or Peach Butter
INSTRUCTIONS:
Preheat oven to 350º and line two cookie sheets
with parchment paper. Using a mixer, beat
together butter and sugar on medium-high
speed until light and fluffy, about 2-3 minutes.
Beat in yolks and vanilla extract.
Add flour and salt and mix until incorporated
and the dough comes together in a ball.
Wrap in plastic wrap and refrigerate for 30
minutes.
Form dough into 1-inch balls and arrange on
the prepared cookie sheet.
Use the end of a wooden spoon or index finger
to create an indentation in the center of each
cookie.
Bake cookies for 8 - 10 minutes. Remove cookies
from the oven and if the indentations look
shallow, further define them again and fill each
with a bit of apple or peach butter. (You can use
jelly of your choice also). Bake for an additional
3 - 4 minutes, or until butter or jam melts
slightly and the edges of cookies are lightly
golden.