Butter and Jam Thumbprints

I really love these cookies. I love fruity flavors, though. My mom has a rule- no hot fruit. No fruit with meat, either. I do not follow these rules. Bring on the pineapple ham! Bring on the cherries jubilee! Bring on the apple pancakes!! So, these buttery lovelies are right up my alley.

Butter and Jam Thumbprints
recipe from Food Network Kitchens

1 3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1 tsp. vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone sheets.

Combine the flour, baking powder and salt in a bowl. In another bowl, mix the butter and sugar until fluffy, for a few minutes. Beat in the egg and vanilla. Slowly beat in the dry ingredients in 2 additions.

Scoop the dough into 1 inch balls (I use my tablespoon) with a scoop or spoon

and roll in sugar.
Place on the baking sheets. Press your thumb down in the center of the cookie. Make an indent, but don't go all the way through the cookie. Then, your jam will fall out when you try to pick up the cookie.
Trust me, not fun.

Fill indent with about a 3/4 teaspoon of jam.

Bake for 15 minutes, until edges are golden. It says to cool them on the baking sheets, but I only leave them there for a minute and then move them to a cooling rack, the cookies keep cooking on the baking sheet and got to crunchy for me. The first batch I made that were removed from the baking sheet were soft and chewy. These cookies are easy, and oh-so yummy. I have only tried the raspberry, and it was just so perfect, I am going to have a hard time getting another flavor of jam. I would like to try blackberry, though.
Hope you have a restful Saturday!! I am off to the store. The menu has been written, the list has been made and the coupons have been compiled.