2 cups butter
1 cup brown sugar
¼ teaspoon salt
4 cups flour
1 jar (8 ounces) raspberry jam
¼ cup powdered sugar
Bring butter to room temperature.
Heat oven to 300 degrees.
In the bowl of a stand mixer, cream butter until it is the consistency of whipped cream. Beat in sugar until well combined. Add salt. Add flour 1 cup at a time, mixing well after each addition.
Roll dough into balls the size of large walnuts. Push your thumb into the dough to make a deep indentation and place on an ungreased cookie sheet and bake for about 20 minutes or until lightly brown. Remove from the oven, and push the indentations down a bit with a spoon.
Add 1 teaspoon of raspberry jam to each indentation, and then return to the oven for 2 minutes. Remove from the oven and allow to cool. Sprinkle with powdered sugar.
Makes five to six dozen.