Trios

• 21/2 cups flour
• 1teaspoon salt
• 2 sticks (1/2 pound) butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 tablespoons each of raspberry, apricot, and strawberry preserves

1. Wisk flour and salt. Beat butter and sugar with mixer until pale and fluffy about 4 minutes, then beat in egg and vanilla. At slow speed mix in flour mixture just until dough forms. Divide dough in half and form into a 6-inch disk, then chill,wrapped in plastic wrap untilfirm, about 1 hour
2. Preheat oven to 350 degrees, 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 (1inch 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 with the handle of a wooden spoon. Make more cookies arranging them 1 inch apart.
4. Fill indentations with 1/88 teaspoon jam (each cookie should have three fillings)
5. Bake until cookies are baked through and golden brown on edges, about 15 to 20 minutes
6. Cool on sheets 5 minutes and transfer to rack to cool
7. Store in airtight container between sheets of parchment or waxed paper

flour, salt, butter, sugar, egg, vanilla, raspberry

Taken from www.epicurious.com/recipes/member/views/trios-1253917 (may not work)