1/4 cup plus 3 tablespoons Sugar
4 tablespoons Unsalted Butter, at room temperature
2/3 cup Flour
1/4 cup Jam
Place 3 tablespoons of sugar in a small bowl and set aside. Put the butter and the remaining sugar in a medium bowl. Beat with an electric mixer on low speed until creamy and blended, about 1 minute. Add the flour. Beat on medium-low speed until just blended, about 1 minute. Using your hands, press and roll the dough into 1-inch balls. Roll the balls in the reserved sugar and arrange on a cookie sheet that has been lined with parchment paper (or sprayed with non-stick cooking spray). Using a finger, press down into the middle of each ball to make a well that is almost to the bottom. Bake at 350 degrees until the tops look dry, 12-14 minutes. Let the cookies sit for 5 minutes before removing from the cookie sheet and placing them onto a wire rack to cool completely. Just before serving, fill each indent with a spoonful of jam.
**Onto the Emeril Lagasse Delmonico cookbook giveaway update. I am still waiting to hear from Kristen to claim her prize. Please email me with your address so that I can send you your cookbook! If I do not hear back from you by Wednesday, December 22nd at 11:59pm EST, I will choose another winner.