Cup of Yum
1. Preheat oven to 350°F and line two cookie sheets with silicone baking mats.

For the Cookies:

1. Cream butter and both sugars (white and light brown) with paddle attachment on high speed, until light and fluffy (about 3 minutes).
2. Reduce the speed to medium and add the egg and vanilla.
3. Mix in the salt and baking soda.
4. Reduce speed to low and add the flour, one cup at a time. Mix until completely incorporated.
5. Divide dough into 12 portions (about 1/4 cup each) and roll into balls.
6. Use the back of a spoon or cookie scoop to make a deep indentation in the middle of each cookies.
7. Fill each indentation with one tablespoon of jam.
8. Fold the dough up to seal the jam inside the cookie. Carefully roll into balls to smooth any cracks.
9. Put six cookie dough balls on each prepared cookie sheet and bake at 350°F for 10-12 minutes.
10. The cookies may begin to crack slightly (that's ok). Remove from oven as soon as they start to turn golden brown. Allow to cool completely before frosting.

For the Frosting:

1. Add cream cheese and butter in a mixing bowl and blend on medium-high. Cream together until smooth.
2. Reduce the speed to low and add powdered sugar, one cup at a time. Wait for each cup of sugar to blend completely before adding the next.
3. Mix in the vanilla and heavy whipping cream until smooth.
4. Scoop the frosting into a pastry bag with a large round tip.
5. Frost each cookie, starting in the center and moving towards the outside in a spiral pattern.
6. Top with red/pink sprinkles.