1 1/3 cups unsalted butter, room temperature

3 cups all purpose flour, divided in half

1 cup granulated sugar

4 egg yolks

2 tsp. vanilla

2 cups jam

Slices of dried fruit for garnish if desired

In large bowl of mixer, beat butter with paddle attachment until smooth. Add half of flour to butter and mix to combined. Add sugar, egg yolks and vanilla. Beat until thoroughly combined.

Add remaining flour. Divide into three balls, wrap in plastic and form a disc. Chill for 15 minutes.

Preheat oven to 350 F.

Shape 1-inch balls using 1 Tbsp. of dough and place on parchment lined baking sheets. Use your thumb to make an indentation in the center of each cookie.

Bake for 10-12 minutes or until edges are lightly browned.

Cool on wire racks. When completely cool, spoon apricot preserves into each indentation and garnish with a slice of dried fruit if desired. Makes 3 dozen cookies, depending on size.