Ingredients:

• 1 cup butter, softened
• 1 cup granulated cane sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups unbleached white flour
• ½ to 1 cup additional unbleached white flour
• ½ tsp salt
• ¼ tsp baking soda
• ½ cup jam or preserves
• ¼ cup milk, for brushing

Instructions:

1. Cream together butter and cane sugar. Blend in eggs and vanilla extract.
2. Stir in flour, salt, and baking soda. Dough will be very soft and sticky. Put it in the freezer for 15 minutes.
3. After dough is chilled, turn out onto a floured work surface. Knead in additional flour ¼ cup at a time until easy to work with. Divide dough into 4 pieces, flatten into thick discs and refrigerate for 2 hours, or pop in the freezer for 15 minutes.
4. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
5. Working with one disc of dough at a time, unwrap and roll out on a floured work surface until ⅛-inch thick. Using a glass or 3-inch cookie cutter, cut into circles. Re-roll scraps until all are used. If they become too soft to work with, place back in the freezer for 15 minutes. Place dough circles onto lined cookie sheet.
6. Spoon 1 teaspoon jam onto each circle. Fold over, and use a fork to seal edges. Brush with a little milk.
7. Bake cookies 10-12 minutes, or until lightly golden around the edges. Remove immediately from the hot pan to a cooling rack.