Servings: 3 dozen cookies

2 1/2 cups AP flour 2 ½ cups AP flour
2/3 cup granulated sugar ⅔ cup granulated sugar
2 sticks unsalted butter (1 cup) 2 sticks unsalted butter (1 cup)
1 large egg 1 large egg
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/2 teaspoon salt ½ teaspoon salt
Favorite jam Favorite jam

Preheat oven to 350° (was 375°)
Line a baking sheet with parchment paper
Combine flour and salt and set aside
Beat butter and sugar
Beat in egg and vanilla
Slowly add flour with salt
YOU DON’T CHILL THE DOUGH
Roll out the dough a little less than ½ inch thick-3/8” (½” too thick)
Stamp out the cookies (I chilled the dough over night after this)
Fill with jam…don’t overfill the dent
Chill cookies for 15 to 30 minutes
Bake 8 to 10 minutes
Allow to cool on the pan for 5 minutes before transferring to a wire rack
Let the cookies sit overnight to make sure the jam is dry

On the same page she said better to fill after baking:  On the same page she said better to fill after baking:
When cookies are baked, press down indent  When cookies are baked, press down indent
Allow to cool  Allow to cool
Melt the jam and either pipe or spoon in  Melt the jam and either pipe or spoon in