Thumbprint Cookies

in

Yield: 15 cookies

Ingredients

  • 1 3/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 c. butter, softened
  • 1/2 c. sugar
  • 1 large egg
  • 1 tsp. vanilla
  • Cellar Door Preserves - any flavor or a variety, for filling cookies

Method

  1. Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, beat butter and sugar until pale and fluffy, 5 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
  3. Using a small ice cream scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of preserves.
  4. Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.