Preheat oven to 325 degrees.
Mix the flour, sugar and salt in a stand mixer. Cut in the butter. Mix on low speed for about a minute, until the butter begins to break up into small bits.
Add yolks, vanilla and rum and continue mixing until the dough comes together in large clumps, about 2-3 minutes on low speed.
Portion the dough into 1 1/4-inch balls. Place 2-inches apart on a baking sheet. Use a thick handled wooden spoon, melon baller, or 1/2-tsp measure to make 1/2-inch deep indentation. Press gently to avoid cracks.
Fill each indentation with preserves, Bake about 15 minutes. They will not change color much.
Notes: First time I used bourbon-- maybe better with rum?
Could also try with other jams.
Mix the flour, sugar and salt in a stand mixer. Cut in the butter. Mix on low speed for about a minute, until the butter begins to break up into small bits.
Add yolks, vanilla and rum and continue mixing until the dough comes together in large clumps, about 2-3 minutes on low speed.
Portion the dough into 1 1/4-inch balls. Place 2-inches apart on a baking sheet. Use a thick handled wooden spoon, melon baller, or 1/2-tsp measure to make 1/2-inch deep indentation. Press gently to avoid cracks.
Fill each indentation with preserves, Bake about 15 minutes. They will not change color much.
Notes: First time I used bourbon-- maybe better with rum?
Could also try with other jams.
