Late but never too late for cookies

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.