Preheat oven to 325°F. Line a baking sheet with parchment paper.

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.

Add the vanilla and salt, scraping down bowl as needed. Switch to low and gently mix in the flour, until just combined. Don't over mix.

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.

Fill cookie depressions with preserves.

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.

When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.