I sprinkled the sweet ones with powdered sugar, leaving the cranberry conserve (with brandy) and jalapeño jam unmarked as they will appeal more to adults than children . . . at least mine . . . at least the ones under 18 . . . at least I think the ones under 18 . . .
First make the basic dough by beating together 2 sticks butter with 1/2 cup sugar until softened:
Then separate two eggs. Hmmmm . . . one of my chickens is doing a better job of eating her greens . . .
Add two yolks (reserve the whites for other cooking), 1 teaspoon vanilla and 1 teaspoon salt.
Beat in 2 cups flour.
If dough is too sticky, refrigerate for 10 minutes or so, otherwise, roll 3/4″ balls of dough.
Press down with thumb to make a jam well.
Bake at 350 degrees for 9 minutes.
Take cookies from oven, repress wells if needed, and fill with jam.
Bake until just the edges begin to turn golden. Cool. Dust with powdered sugar if desired.