3/4 cup butter
1/2 cup sugar
1 egg yolk
1 1/2 cups flour
pinch of salt
currant jelly (or any jelly you like)
powdered sugar for finishing
Cream the butter and sugar.
Mix in the egg yolk.
Add the flour and pinch of salt and mix well.
Chill the dough overnight.
Preheat your oven to 350f.
Form the dough into tiny balls (about 1 inch in diameter), place them on a parchment paper lined sheet pan and make an indentation in the center (I use the back end of a wooden spoon to do this or my pinkie finger).
Stir up the jelly, place it in a plastic baggie, cut a little hole in the corner of the bag and use this to pipe a little jelly into each indentation (don't overfill or the jelly will bubble out of the cookie).
Bake for about 8 to 10 minutes.
Let cool on the pans for about 3 minutes and then roll them in the powdered sugar while still warm.
Cool and store in an airtight container (these also freeze fairly well).