|Butter stick||8 Ounce, softened (2 Sticks)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Raspberry jelly||1⁄4 Cup (4 tbs)|
1. Preheat oven to 375°F, In a medium bowl, beat butter and sugar with an electric mixer on medium speed until creamy. Beat in egg and vanilla until fluffy.
2. Gradually add flour and salt, bearing on low speed until well blended. Shape dough into 1-inch balls. Place 2 inches apart on 2 ungreased cookie sheets. With fingertip, make an indentation in top of each cookie. Spoon about 1/4 teaspoon raspberry jelly into each well.
3. Bake 8 to 10 minutes, until edges are lightly browned. Remove to a rack and let cool completely.