Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, combine the softened unsalted butter with the shredded cheese. Cream until smooth and creamy, about 2-3 minutes.

Gradually add the granulated sugar and mix on medium speed until fluffy, about 1-2 minutes.

Add the egg yolk and vanilla extract, mixing until well combined, about 1 minute.

Gradually add the all-purpose flour and salt, stirring until a dough forms, about 2-3 minutes.

Wrap the dough in plastic wrap or cover with a kitchen towel and refrigerate for about 15-20 minutes.

Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.

Press down in the center of each ball to form a small indentation.

Spoon a small amount of fruit preserves into each indentation.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.