1/4 cup jelly, jam, or preserves (I used three different kinds of jams – strawberry, raspberry, and boysenberry)
1 cup butter – room temperature
1/3 cup sugar
1 3/4 cups all-purpose flour
Preheat oven to 350F. Spoon jelly into small bowl, stir until smooth. In large bowl, blend together butter and sugar until light and fluffy. In separate bowl, mix together flour and salt. Add dry ingredients to butter mixture and blend until a dough is formed. Roll dough into 1-inch balls and place on baking sheet 1-inch apart. Press fingertip into center of each cookie, making a little well. Fill with about 1/4 tsp. of jelly. Bake for 10-12 minutes. Remove to wire rack to cool.