Ingredients

• 1 cup salted butter
• 1.67 cups powdered sugar
• 4 cups all-purpose flour
• 0.5 teaspoons kosher salt
• 2 eggs , at room temperature
• 2 large egg yolks , at room temperature
• 2 teaspoons vanilla extract
• 1 cup jam

Instructions

1. 1 Cream butter in a large bowl with an electric mixer or use a stand mixer. Add powdered sugar and beat on low until a crumbly, sandy mixture forms. Gradually add salt and flour, 1 cup at a time, while mixing on low speed. The dough may look extremely dry and crumbly at this point.
2. 2 Mix in eggs, egg yolks, and vanilla initially using the mixer, then finishing with your hands to create a smooth, soft, and pliable dough, incorporating all the flour at the bottom of the bowl. Gather dough into a ball and refrigerate in a covered container for about 2 hours.
3. 3 Preheat the oven to 350 degrees F (180 degrees F). Adjust the oven racks to the 2 middle rungs. Line 2 mini muffin tins with paper liners.
4. 4 Using a small (1 ½ tablespoons) cookie scoop, measure out portions of the dough and set into the prepared muffin cups. Gently roll each dough portions into a smooth ball between your hands and place back into the muffins cups. Push a deep well into each ball using the wooden handle of a spatula or your finger. Fill wells with jam using a small spoon or a piping bag.
5. 5 Bake cookies in the preheated oven until the tops of the cookies look dry, but not browned, 13 to 15 minutes, swapping the trays halfway through.(Or bake one at a time).
6. 6 Remove trays from the oven and transfer cookies to a wire rack to cool.

Nutrition per serving