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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Combine butter, sugar, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on medium until light and fluffy, about 2 minutes.
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3
Scrape down the bowl sides and bottom.
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4
Add egg yolk, vanilla, and salt and beat until smooth, about 30 seconds.
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5
Add flour and mix on low until the dough comes together.
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6
Place dough in a piping bag fitted with a star tip, squeezing the dough toward the tip of the bag to eliminate air pockets.
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7
Twist the bag down tightly on the cookie dough and hold the bag at the point where you started the twistthis will be your squeezing hand.
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8
Use your other hand to guide the tip.
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9
Hold the bag perpendicular to a baking sheet, aiming the tip where you want the center of the cookie to be.
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10
Squeezing firmly on the bags end, pipe the cookies by guiding the bag in a counterclockwise spiral out from the cookies center.
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11
Make only one full rotation, and try to keep the spiral as tight as possible.
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12
With the end of a wooden spoon, make an indentation about 1/2 inch wide and 1/2 inch deep in the center of each spiral; dip the spoon handle in flour if it sticks to the cookie dough.
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13
Place the jam in a resealable plastic bag and squeeze it into one corner.
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14
Cut a 1/4-inch piece off the corner.
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15
Pipe enough jam into each cookie indentation to fully fill; dont overfill or the jam will run out onto the cookie.
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16
Bake cookies until the edges are golden brown, about 15 to 20 minutes.
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17
Let cookies sit on the baking sheet for 5 minutes before removing to a rack to cool.
