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Yield:

2 Dozen Cookies

Directions

preheat oven to 300 degrees
yields about 2 dozen cookies

1 cup unsalted butter at room temperature
½ cup confectioners sugar, sifted
1 tsp. pure vanilla extract
2 cups un-bleached flour, sifted
½ tsp. sea salt

for the topping ½ cup of your favorite preserves like orange marmalade or strawberry jam, chopped nuts, chocolate chips, etc.

Line a cookie sheet with parchment paper or a Silpat liner.

Cream butter with confectioner sugar in a large bowl of a stand up mixer.
Add vanilla and salt and mix until well blended. Add flour and mix until
all the flour is incorporated. Don't over do it.
Use a 1 inch ice cream scoop to form balls. Place on lined cookie sheet one inch apart.
With your thumb press down in the center of the ball to form a well. (This can be made ahead and they can be frozen for up to 6 months.)
Bake for +/- 20 min. until golden (add approx. 5 min. when using frozen cookies). Remove from oven and fill hot cookies with a scant teaspoon of the topping of your choice. Carefully move to a cooling rack. When the cookies are cool dust with powdered sugar.
These cookies can be stored in an airtight container for up to 3 days.