In a mixing bowl or stand mixer, cream together the sugar and butter until light and fluffy. Make sure butter is at room temperature.

Separate two eggs to get the egg yolks. Add the egg yolks and vanilla to the butter mixture and mix until combined.

Slowly add the flour and salt until the ingredients are just combined.

Place the dough into the refrigerator and let it set up for at least 30 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Line a sheet pan with parchment paper.

Portion the dough into tablespoon sized balls and place on the sheet pan.

Press your thumb into each ball to make an indent for the jam.

Fill each indented cookie with a teaspoon of your favorite jam.

Place the sheet pan in the middle rack of the oven and bake at 350 degrees for 12-15 minutes.

Bake until the cookies are slightly firm and slightly starting to brown.

Allow the cookies to cool on the pan until firm, then transfer to a wire rack to completely cool.