Buttery Jam Thumbprint Cookies

• Vegetarian

• Condiments

  • 1/2 cup Fruit preserves, thick

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Confectioners' (powdered sugar
  • 1/8 tsp Table salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, salted

Found on chewoutloud.com

Description

Ingredients

• 1 cup (2 sticks/16 TB) salted butter, softened (soft enough that it will give when you lightly press it, but not melted.)
• ½ cup confectioners (powdered) sugar, plus ¼ cup more for dusting
• 2 teaspoons pure vanilla extract
• ⅛ tsp table salt
• 2 cups all purpose flour
• ½ cup thick fruit preserves (I used raspberry, blackberry, and peach)

Directions

• Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
• Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with finger, making a deep well in the middle - deep but not too wide (it might help to hold the dough ball in palm of hand while forming the well with your finger.)
• Fill cookie centers generously with jam/preserves. I use either a baby spoon or a piping bag. Bake 20 minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
• When cookies are completely cooled, dust with confectioners sugar. Cookies can be kept in airtight container at room temp for a few days.