Preparation

• Line a baking sheet with parchment paper and set aside.
• In a medium mixing bowl or bowl of a stand mixer, combine the butter, white sugar and brown sugar and beat with an electric mixer for about 1 minute.
• Add in the egg yolk and vanilla and beat to combine. Beat in the flour and salt until combined.
• Use a small cookie scoop, about 1 tablespoon and scoop into balls. Roll in the sugar and place on the baking sheet, leaving a bit of space between each cookie.
• Press down slightly, then take the back of 1 teaspoon and press an indent in the center of each cookie.
• Place in the fridge to set for 1 hour.
• Toward the end of the hour, preheat the oven to 350 degrees Fahrenheit.
• Once preheated, bake the cookie for 12-14 minutes or until the edges are lightly golden brown.
• If the indents have filled in at all, you can reform lightly with the teaspoon, then take about 1 teaspoon of jam to fill in each cookie.
• Let cool to allow them to firm up, then enjoy!