Preheat oven to 350 degrees.

Line two cookie sheets with parchment paper.

Using an electric mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Beat in egg yolks and vanilla extract.

Add in flour, rosemary and salt. Mix until well incorporated and dough becomes together in a ball.

Wrap dough with plastic wrap and refrigerate for 30 minutes.

Using a scoop or spoon, form 16 cookies and place on parchment paper.

Use your finger to create an indentation in the center of each cookie.

Bake for 8-10 minutes.

Remove from the oven. If indent looks shallow, further define with a spoon or finger (be careful). Add 1 tsp. of jam to each cookie.

Bake additional 3-4 minutes or until jam melts slightly.

Cool for 10 minutes. Enjoy!