- 1⅞ cups butter (softened)
- 1½ cups sugar
- 3 eggs
- 3 Tbsp. vanilla extract
- ¾ tsp. salt
- 4 tsp. milk
- 4¾ cups flour
- jam (any type although apricot and raspberry recommended)
Cream together butter and sugar. Add eggs, vanilla, salt, and milk. Add flour, mixing after each cup.
Drop a tablespoon ball of dough on an ungreased cookie sheet. Touch your finger to some soft butter and smear it on the bottom of a drinking glass. Put some granulated sugar in a soup bowl. Touch the bottom of the glass on the sugar, then press the glass gently on the ball of dough to flatten it until the cookie is about two inches across. Repeat the sugaring with each cookie.
Put a dollop of jam (about ½ teaspoon) in the center of each cookie. Optionally sprinkle finely chopped nuts on top of the jam.
Bake at 375°F for 12 minutes.