Makes 42| Total Time:
- Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets (do not substitute slice-and-bake dough).
- Make a well in each ball with your thumb. Fill the wells with a total of 1⁄3 cup apricot jam or raspberry jam.
- Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
- Cool slightly on baking sheets, then transfer to wire racks to cool completely.
For uniform, perfectly round drop cookies, spoon out the dough with a small ice cream scoop.