Using the paddle attachment in a standing mixer, beat together the butter and sugar until very light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat together until fully combined, for about 1 minute. With the mixer on low, add the baking soda and salt. Begin to slowly add in the flour, a ½ cup at a time until combined.
Remove the dough from the bowl, form into a disc and wrap in plastic. Refrigerate for at least one hour.
Preheat oven to 350°F and line 2 baking sheets with parchment paper, set aside.
Roll the dough into 1” balls and place on the baking sheets, 3” apart. Make the center of each cookie by pressing with your thumb. Add a teaspoon of INTENSE Apricot Fruit Spread to the center of each cookie. Bake for 12-15 minutes until golden. Place the baking sheets on a wire rack to cool for 10 minutes, then transfer the cookies directly onto the rack until fully cooled.