place butter, 3/4 C powdered sugar, egg and vanilla in a lg. bowl and beat until smooth and creamy, about 3 min. scrape down sides of bowl. with mixer on low, add flour and salt; beat well and scrape again

divide dough in half; shape each into a disk, and wrap separately in plastic. chill until firm about 1 hr.

preheat oven to 375. line 2 cookie sheets with parchment paper.

using a sml. (2 tsp. size) cookie scoop, form balls of dough and place 2 in. apart on cookie sheets. using your thumb lightly press center of each ball. bake until edges are lightly browned, 10-12 min. rotating cookie sheets on oven racks halfway through baking time. let cool on cookie sheets 3 min. Transfer to wire racks and let cool completely.

fill centers of half the cookies with apricot preserve and the other half with raspberry preserve. dust with remaining 2 tsp. powdered sugar.