Trios

Ingredients

• 2 tablespoons apricot preserves 
• 1 large eggs 
• 2.5 cups flour all-purpose
• 2 tablespoons raspberry jam seedless
• 1 teaspoon salt 
• 2 tablespoons strawberry jam 
• 1 cup sugar 
• 0.5 pound butter unsalted softened
• 1 teaspoon vanilla extract pure

Equipment

• baking sheet
• baking paper
• oven
• whisk
• plastic wrap
• hand mixer
• wooden spoon

Directions

1. Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
2. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
3. Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
4. Fill indentations in each cookie with about 1/88 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.
5. Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
6. Bake more batches on cooled baking sheets lined with fresh parchment.
7. · Dough can be chilled up to 2 days.· Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week.