Thumbprints

Directions

1. 1
   Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. 2
   Whisk the flour, baking powder and salt in a bowl.
3. 3
   Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy.
4. 4
   Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients.
5. 5
   Knead a few times by hand to bring the dough together.
6. 6
   Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets.
7. 7
   Make an indentation in the center of each ball with a small measuring spoon or the back of a pen.
8. 8
   Fill each indentation with jam (a scant 1/8 teaspoon).
9. 9
   Bake until the edges of the cookies are golden, 15 to 20 minutes.
10. 10
    Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
11. 11
    Dust with confectioners' sugar, if desired.
12. 12
    Store in an airtight container up to 1 week.
13. 13
    Photograph by Steve Giralt