Jam Thumbprint Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 and 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup strawberry jam
• 1/2 cup apricot jam

Instructions:

1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add in the egg yolks and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Add the flour mixture to the wet ingredients and mix until a dough forms.
5. Cover and refrigerate the dough for at least 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Line a baking sheet with parchment paper.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
9. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
10. Fill each indentation with about a teaspoon of either strawberry or apricot jam.
11. Bake the cookies for 12-14 minutes, or until the edges are lightly golden.
12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.