JAM THUMBPRINT COOKIES

1 3/4 cup flour

1/2 tsp baking powder

1/2tsp  salt ( p.s. don't use salt if using salted butter)

3/4 cup unsalted butter (1 1/2 sticks) softened

2/3 cup sugar plus more for rolling

1 large egg

1 tsp pure vanilla extract (p.s. i always use about a half a tsp more or so)

1/3 cup raspberry jam

Directions:

preheat oven to 350 degrees F line 2 baking sheets with parchment paper

whisk flour baking powder and salt in a bowl

in another bowl whip the butter and sugar with a handheld mixer until fluffy about 5 mins. 

Beat in the egg and vanilla until just combined. 

Slowly beat in the the dry ingredients in 2 additions mixing just until combined

scoop the dough into  1-inch balls and roll in sugar ( don't over handle the dough or they lose some moisture) press a thumbprint into the center of each ball about 1/2 inch deep.

fill each indentation with 3/4 tsp of jam.

Bake until edges are golden about 15 min rotate pans for even color halfway through baking. 

cool on baking sheets stores in airtight container for 5 days.