Classic Thumbprint Cookies
1 3/4 c. flour
1/2 t. baking powder
1/2 t. fine salt
3/4 c. butter(softened)
2/3 c. sugar, plus more for rolling
1 large egg
1 t. pure vanilla extract
1/3 c. raspberry, cherry or strawberry jam
Whisk the flour,baking powder and salt together in a bowl.
In another bowl, whip butter and the sugar with a hand held mixer until fluffy,about 5 min.
Beat in the egg and vanilla until just combined.
Slowly beat in the dry ingredients in 2 additions,mixing just until incorporated.
Scoop the dough into 1 in. balls and roll in sugar.
Place about 2 in. apart on greased cookie sheet. Press a thumbprint into the center of each ball,about 1/2 inch deep.
Fill each with 3/4 t. jam. Bake @350 for 15 min.
Cool on cookie sheets Store in tightly sealed container for up to 5 days.