Well Made by Kiley

Start by making the crumb topping. In a medium bowl, combine the flour, sugar, salt, and cinnamon. Then add in the vanilla and butter, and mix with a handheld mixer or fork until fully incorporated, and the mixture comes together in large crumbs. Cover the bowl and place in the fridge to chill until ready to use.
Preheat the oven to 350F. Spray two 12-cup muffin tins with nonstick spray; set aside.
In a large bowl, beat the butter, sugars, and salt together until fluffy and creamy.
Add in the egg yolks and vanilla, and beat again until incorporated.
Then, add in the flour and mix until just combined.
Divide the the dough among the prepared muffin tins. Use the back of a spoon or measuring cup, sprayed with nonstick cooking spray, to press the dough down in each muffin well. Place in the fridge for 15 minutes.
Spoon ~1 tsp of jam into the center of each cookie. Then, sprinkle the crumb around jam, on the edges of the cookie, so the jam is still exposed.
Bake for 18-20 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool in the pans for at least 10 minutes, and then remove from the pans and transfer to a wire cooling rack.
Dust with powdered sugar before serving if desired.
Enjoy!