You can use any flavour you want for these tasty cookies, or even use a selection of different ones. Our favourite is raspberry, but apricot and strawberry are also very good!
1/2 cup butter, softened (4 oucnes)
a scant half cup caster sugar (3 ounces)
few drops vanilla
a generous cup (5 ounces) plain flour
8 tsp thick jam or conserve
Cream the butter and sugar together with an electric whisk until pale and fluffy. Mix in the vanilla and the flour with a wooden spoon to form a dough. Chill in the refrigerator for half an hour.
Preheat the oven to 170*C/325*F/ gas mark 3. Line two baking sheets with baking paper and set aside.
Divide the dough into 16 even pieces and shape each into a walnut sized ball using your hands. Place onto the baking sheets. Press your thumb gently into the centre of each slightly and make a dent. Fill each dent with a little jam, about 1/2 teaspoon..
Bake for 15 minutes until golden brown around the edges, but still slightly soft. They will firm up once cooled. Remove to a wire rack to cool completely. Store in an airtight container.