Butter and Jam Thumbprints
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Instructions
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer
until fluffy, about 5 minutes.
Beat in the egg and vanilla until just combined.
Slowly beat in the dry ingredients in 2 additions, mixing just until
incorporated.
Roll the dough into 1-inch balls and roll in sugar.
Place about 2-inches apart on the prepared baking sheets.
Press a thumbprint into the center of each ball, about 1/2-inch deep.
Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes.
Cool cookies on the baking sheets.
Store cookies in a tightly sealed container for up to 5 days.
I used a tablespoon measure for cookies and baked them for 10 minutes.
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