1/4 cupRaspberry jam or jelly preferably naturally sweetened
Instructions
Measure the ingredients and set them aside; line a baking sheet with parchment paper.
Place the butter and sugar into a mixing bowl and mix with an electric mixer at low speed to combine.
Add one egg and beat at medium to high speed until the mixture is fluffy.
Gradually add the flour to the butter mixture until it forms a soft dough.
Use your hands to form the dough into balls that are about one inch in size and place them onto a parchment-lined baking sheet.
Use a small spoon ( a measuring spoon works well) or your finger to make a well into each cookie ball and fill it with approximately 1/2 teaspoon of preserves.
Place the cookies into a preheated oven and bake for 12 minutes.
Notes
Store room-temperature cookies in a cookie jar or an airtight container at room temperature for up to 2 weeks.Freeze room-temperature cookies without the jam in a freezer-safe container for up to one month.* these cookies are not overly sweet, if you prefer a sweeter cookie, add 1/4 cup more of sugar.