Ingredients
21/2 cups flour
1teaspoon salt
2 sticks (1/2 pound) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 tablespoons each of raspberry, apricot, and strawberry preserves
Preparation
Wisk flour and salt. Beat butter and sugar with mixer until pale and fluffy about 4 minutes, then beat in egg and vanilla. At slow speed mix in flour mixture just until dough forms. Divide dough in half and form into a 6-inch disk, then chill,wrapped in plastic wrap untilfirm, about 1 hour Preheat oven to 350 degrees, line 2 large baking sheets with parchment paper. Roll 3 separate level teaspoons of dough, each into a ball, then flatten each ball slightly (1inch wide and less than 1/2 inch thick) Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation with the handle of a wooden spoon. Make more cookies arranging them 1 inch apart. Fill indentations with 1/88 teaspoon jam (each cookie should have three fillings) Bake until cookies are baked through and golden brown on edges, about 15 to 20 minutes Cool on sheets 5 minutes and transfer to rack to cool Store in airtight container between sheets of parchment or waxed paper
