Thumbprints

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Assorted jams (orange, raspberry, grape and/or strawberry), for filling
• Confectioners' sugar, for dusting (optional)

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a bowl.
3. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy.
4. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients.
5. Knead a few times by hand to bring the dough together.
6. Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets.
7. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen.
8. Fill each indentation with jam (a scant 1/8 teaspoon).
9. Bake until the edges of the cookies are golden, 15 to 20 minutes.
10. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
11. Dust with confectioners' sugar, if desired.
12. Store in an airtight container up to 1 week.
13. Photograph by Steve Giralt

flour, baking powder, salt, unsalted butter, granulated sugar, vanilla, jams, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thumbprints-recipe.html (may not work)