Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
• Beat in the egg yolks one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
• Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm enough to handle.
• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
• Using your thumb or the back of a small spoon, make an indentation in the center of each cookie ball. Fill each indentation with about 0.5 teaspoon of raspberry jam.
• Bake for 10-12 minutes, or until the edges are lightly golden. The jam will be bubbly.
• Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
• Once cooled, dust with powdered sugar if desired.