– 1 cup salted butter, softened
– ½ powdered sugar, plus ¼ cup more for dusting
– 2 teaspoons vanilla extract
– ¼ tsp salt
– 2 cups all purpose flour
– ½ cup various fillings, I used pumpkin butter, raspberry preserves, and cooked down apples
In the bowl of a standing mixer fitted with paddle attachment, beat butter until lighter in color and fluffy. Add the 1/2 cup powdered sugar and beat for an additional 1-2 minutes, until incorporated and fluffy.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with a spoon to make a slight depression.
Bake 15-17 minutes or until just golden brown and puffy, but don’t overbake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.