INGREDIENTS:
1 1/2 cups unsalted butter at room temp
1 cup confectioners powdered sugar
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
3 cups cake flour, sifted
1-2 cups Dickey Farms Strawberry Preserves or Strawberry Jam
INSTRUCTIONS:
Preheat oven to 350°F
Beat the butter, sugar, and salt together in a mixer bowl (with paddle attachment) on medium speed for 3-4 minutes, or until light and fluffy.
Add the eggs, 1 at a time, beating well after each. Add the vanilla and beat to incorporate.
Turn mixer to low and add the flour, only mix enough to combine.
Roll dough into balls about 1" diameter and place 2" apart on baking sheet
Either make a single or double thumbprint indentation onto each ball of dough
Fill each indentation with Dickey Farms Strawberry Preserves or Jam. Slightly over-fill, so the jam will still cover as the cookie bakes and spreads out.
Bake for 10-12 minutes, or until edges are golden brown. Rotate the baking sheet halfway through.
Allow cookies to cool for a few minutes before serving. Enjoy!
