This recipe comes from my daughter who is a wonderful baker and a terrific cook as well.
Shortbread and Jam—Jennie’s recipe
2 ½ cups flour
1 tsp salt
2 sticks butter (softened)
1 c sugar
1 large egg
1 tsp vanilla
Seedless raspberry jam and apricot jam to put in center of each cookie
Whisk together the flour and salt (in separate bowl)
Cream butter and sugar until fluffy
Beat egg into mix and add vanilla
Add in the flour and salt mixture until dough is firm
Divide dough in half, wrap and refrigerate for at least one hour
Roll cooled dough into in inch balls, flatten slightly, fill middle with jam and bake for 15-20 minutes (16 is what Jennie uses)
Cool on baking sheet for at least five minutes.