This is a Taste of Home recipe that I experimented with and now is one of my go to cookie recipes. By experiment, I mean changing out the jams. I return to strawberry every time as my favorite. Also, I will freeze the cookie before filling with jam for quick cookie treat or gift later. Once frozen, I put them in an air tight container. To prepare for cooking, I place them on a cookie sheet fill with jam and wait about 15 minutes to come to room temperature before popping them into the oven.
1 cup butter, softened
1 package (3 ounces) cream cheese softened
1 cup sugar
1 egg yolk
3 teaspoons vanilla extract
2 ½ cups all-purpose flour
seedless strawberry jam
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape dough into 1 in balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a ½ inch deep indentation the center of each ball; fill with about ¼ teaspoon jam. Bake at 350 degrees for 10-12 minutes or until set. Remove to wire racks to cool.
Prep: 25 minutes + chilling
Yield: 5 dozen