Small butter cookies with pressed wells filled with seedless raspberry jam before baking.

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Beat 1 cup softened unsalted butter with ⅔ cup granulated sugar until combined and slightly lighter; mix in 2 egg yolks and 1 tsp vanilla. Stir in 2 cups flour and ¼ tsp salt just until no dry flour remains.
Portion into approximately 30 tablespoon-size balls on two parchment-lined sheets. Press a well in each top without piercing base, pinching large rim cracks closed.
Chill shaped dough approximately 30 minutes; heat oven to 350°F near end of chill.
Divide ½ cup seedless raspberry jam into the 30 wells, just under 1 tsp each. Bake one sheet at a time on center rack, approximately 12–14 minutes per sheet, until edges lightly golden. Allow up to 30 minutes oven time.
Rest on sheets 5 minutes, transfer carefully to rack and cool fully until jam is set, approximately 30 minutes total cooling before stacking.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 60 minutes, included in the total.

Untested estimate: 30 active, 30 shaped-dough chill, up to 30 sequential baking, 30 jam/cookie cool for packing.

Serving Size: One approximately tablespoon-size cookie with just under a teaspoon of jam; actual yield pending