Aronia Berry Thumbprint Cookies

Preheat an oven to 350°F.

In a large bowl, cream together the butter and sugar until light and fluffy. Gradually mix in the flour and salt until a soft dough forms.

Roll the dough into 1-inch balls and place them about 2 inches apart on a prepared baking sheet. Use your thumb or the back of a small spoon to press a shallow indentation into the center of each cookie. Fill each indentation with about 1 teaspoon of aronia berry preserves, being careful not to overfill.

Bake for 12–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tip: If the thumbprints puff up while baking, gently press the centers again with the back of a spoon while the cookies are still warm, then add a little extra preserve if desired for a fuller filling.