thumbprint cookies

I have had this recipe pinned forever and I have been looking for time to make them. Good thing we needed some dessert to bring to my grandmas house for Christmas. First thing Christmas morning before doing anything, opening presents or eating breakfast, I started making the cookie dough for this recipe. After chilling for a little I quickly rolled into little balls and filled with jelly. I was surprised how fast I made them. I was working at lighting speed. I used my moms plum jam to fill them, but you could use just about anything. I thought the red of the plums made them look festive for Christmas, and the powdered sugar on top looked like snow. These were just perfect. For the first time in LIKE FOREVER my brother couldn't keep his hands off of them and he told me "these are very good, you should make them more" (12/26/16) Those are words I will only hear once in a lifetime so I was pretty proud of myself. I would make these cookies if you want something a little more fancy looking to bring to a dinner or even make one of your friends or family compliment your baking skills.

What you need: Makes 24

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 plum, can also use raspberry, blackberry, apricot, peach...)

Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper or a silpat.

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.