From the kitchen of Louise Swearingen
1 C Unsalted Butter (2 sticks, room temperature)
2/3 C Sugar
2 Egg Yolks
1 tsp Vanilla Extract
2 C All Purpose Flour
½ tsp Salt
Powdered Sugar (optional)
Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using 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 dough comes together in a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Form dough into 1-inch balls and arrange on prepared cookie sheet.
Use end of a wooden spoon or index finger to create an indentation in the center of each cookie.
Bake cookies for 8 to 10 minutes. Remove cookie sheets from 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 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.