Cherry Jam
1 pound fresh Bing cherries, washed and pitted
1/8 cup water
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 cup sugar

Cookie Dough
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla or almond extract
2 cups flour

Preheat oven to 350 degrees.

For jam: Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerate until jam is set. This can be made a day ahead.

For cookies: Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla or almond extract. Add flour and mix until just combined.

Form dough into 1-inch balls and arrange on an ungreased cookie sheet. Using your thumb, make an impression in the center of each ball. Fill each cookie with cherry jam making sure each has a cherry in the center. Bake for 12 to 15 minutes, until the dough is set and lightly browned on bottom. Remove from pan and cool on a wire rack. Makes two to three dozen cookies.

Note: For more uniform cookies, refrigerate the dough for 30 minutes before forming into balls. 

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