• In a large mixing bowl, beat the butter, cream cheese, and sugar until light and fluffy, about 3 to 4 minutes.

  Add the egg and vanilla. Beat until smooth and fully incorporated.

  Add the flour and salt. Mix just until combined. Do not overmix.

  Using a 2-ounce cookie scoop, portion the dough onto parchment-lined baking sheets, leaving about 3 inches between each cookie.

  Dip the back of a rounded measuring spoon into hot water, shake off any excess water, and gently press a shallow well into the center of each cookie.

  Fill each well with about 1 teaspoon of jam.

  Arrange 3 to 4 fresh blueberries around the jam, pressing them gently into the dough.

  Refrigerate the prepared cookies for 20 to 30 minutes.

  While the cookies are chilling, preheat the oven to 350°F.

  Bake for 15 to 18 minutes, or until the edges are lightly golden and the centers are set.

  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• A thick red jam, such as strawberry, raspberry, or strawberry rhubarb, works best and helps keep the filling centered while baking.

  Dipping the measuring spoon into hot water before pressing the dough creates a smooth, even well without sticking.

  Refrigerating the filled cookies before baking helps them hold their shape and creates a thicker, softer cookie.