1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter, softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup favorite jam
-Preheat oven to 350*. Line 2 baking sheets with parchment paper or silicone mats. Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. 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-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. (If you make the indentation a heart shape, you could pass it off as a Valentine cookie, if you use red jam.) Fill each indentation with about 3/4 teaspoon jam. Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 5 days.
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