Butter Cookies

1 cup of unsalted butter, room temperature

1/2 cup of granulated sugar

1 large of egg, whole

1 -1/2 teaspoons of vanilla extract

2 -1/4 cups of all purpose flour

1/2 teaspoon of salt

1. Preheat oven to 350° degrees. Line two ungreased cookie sheets with parchment paper. Set aside.
2. In an electric mixer fitted with the paddle attachment add the butter and sugar. Cream the butter and sugar on medium speed until fluffy, about 2 minutes.
3. Add the egg and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
4. Add flour and salt and mix on low speed until incorporated.
5. To pipe cookies: place a #7 star tip in a pastry bag and pipe 2.5-inch circles, leaving about 1 inch between circles, and create four staggered rows of three circles on each cookie sheet.
6. Bake the cookies at 350° degrees for 10-12 minutes or until the bottoms are golden brown.
7. Carefully remove from cookie sheets with a spatula and place on a cooling rack to let cool to room temperature. Allow the pans to cool completely before piping remaining cookies on the cookie sheet.
8. Once cookies are cooled, pipe or dollop raspberry jam in the center of the circle on the cookie.