Yield:  3 dozen cookies

Ingredients

• 1 ¾ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp fine salt
• ¾ cup unsalted butter (1½  sticks), softened
• 2/3 cup sugar, plus more for rolling
• 1 large egg
• 1 tsp pure vanilla extract
• 1/3 cup raspberry, cherry, or strawberry jam

Preparation Procedure

1. Preheat oven to 350 degrees F.
2. Line 2 baking sheets with parchment paper or silicone mats.
3. Whisk the flour, baking powder and salt together in a bowl.
4. In another bowl, whip the butter and the sugar with a mixer until fluffy, about 5 minutes.
5. Beat in the egg and vanilla until just combined.
6. Slowly beat in the dry ingredients, mixing just until incorporated.
7. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar.
8. Place about 2-inches apart on the prepared baking sheets.
9. Press a thumbprint into the center of each ball, about 1/2-inch deep.
10. Fill each indentation with about ¾ teaspoon jam.
11. Bake cookies until the edges are golden, about 15 minutes.
12. (For even color, rotate the pans about halfway through baking.)
13. Cool and then serve.