Make sure you have all the ingredients and equipment you'll need.

This is a Creaming Method recipe which means we are starting with room temperature butter and combining it with sugar and then mixing it on medium high speed until light and fluffy.

Don't forget to stop every once in awhile and scrape down the sides of your bowl.

In this case, our liquids are 2 egg yolks and 1 teaspoon of vanilla extract

Don't forget to scrape down the sides of the bowl. It's ok if your mixture looks a little lumpy or curdled at this point, when we add the flour it will come together

For the dry ingredients, you'll be adding:

• 1/4 teaspoon salt

• 2 and 1/3 cups all-purpose flour

Notice this recipe doesn't have any baking powder or soda in it, so the final texture of the cookie is a bit more like a shortbread. but they are still light because of the creaming we did in step 3.

Using a small cookie scoop or a spoon, portion your cookies into small balls of about the same size.

This step is optional, it adds just a little extra crunch and shine to your cookies

Press down with your thumb or finger to create a little dip in each cookie. Remember, these cookies aren't going to rise or expand, so the size of your hole won't change.

I have some neighbors that make award winning jams and jellies, I used some strawberry pineapple jam and some mixed berry preserves from them and some nutella and store bought lemon curd that I had lingering in the refrigerator. All 4 flavors were fantastic, the base of this cookie is very versatile.

I filled a sandwich sized zip top bag with fillings and cut a hole in one corner and piped in the filling. Don't heap the filling or they might drip out when they heat up during baking. If you have a real piping bag, you could use that as well. If you don't have either, just use a small spoon and try to be as neat as possible.

Here are all of my filled cookies ready to go into the oven

The cookies should be set and the bottoms should be very lightly browned. These cookies kept beautifully in an airtight container on the counter for a week and a half. But you could also freeze them in an airtight container for up to 6 months.