Chef Melanie’s Butter Jam Thumbprints

Ingredients: 

• 1 3/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine salt

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

• 2/3 cup sugar, plus more for rolling

• 1 large egg

• 1/3 cup raspberry, cherry or strawberry jam

• 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract

Method: 

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

• Whisk the flour, baking powder, and salt together in a bowl. Set aside.

• 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. 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.