Combine butter and pimiento cheese. Mix together until well blended. Add the flour and salt. Mix until blended.
Form dough into 1-inch balls and place on ungreased cookie sheet. Make a thumbprint in the top of each cookie. Bake for 12-15 minutes until very lightly browned around the edge. Remove to a wire rack to cool completely. Before they cool if the indentation isn’t deep enough, make it deeper
Once cooled, fill indentations with a dollop of jam.
