Rhubarb Jam Shortbread Cookies for 12

Instructions:

1. Beat the softened butter and sugar together on medium-high speed until the mixture is light and fluffy. Stir in the vanilla extract.
2. Sift in the flour and salt. Mix on low speed just until the dough begins to clump together.
3. Roll the dough into 12 equal-sized balls (about 1 inch in diameter). Place them on the prepared baking sheet.
4. Use your thumb or the back of a small measuring spoon to press a well into the center of each ball.
5. Spoon approximately ½ teaspoon of rhubarb jam into each indentation.
6. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are barely golden and the jam is bubbling.