Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
In a bowl, beat butter and cream cheese until smooth and creamy.
Add sugar and vanilla extract and mix until fluffy.
Gradually mix in flour and salt until dough forms.
Scoop small portions of dough and roll into balls.
Place cookies on prepared baking tray and flatten slightly.
Make a small indentation in the center of each cookie.
Fill each indentation with about ½ teaspoon apricot jam.
Bake for 12–15 minutes until edges are lightly golden.
Cool on a wire rack before serving.
