Preheat the oven to 300 degrees F. Line two large baking sheets with parchment. Beat the butter, sugar and vanilla until very light. Mix in the flour and ginger until well combined. Roll the dougth into 3/4-inch round balls and place, spacing 2-inches apart, on the baking sheets. Flour your finger and make a deep dimple in the centre of each cookie. Fill each dimple with a 1/4 tsp. or so of the marmalade. Chill the cookies in the fridge 20 minutes. Preheat the oven to 300 degrees F. Bake the cookies in the middle of the oven, one tray at a time, 15 to 18 minutes, or until they begin to very lightly brown.