Butter and Jam Thumbprints

1 ¾ cups all-purpose flour
½ tsp. Baking powder
½ tsp. fine salt
¾ cup unsalted butter (1 ½ sticks), softened
2/3 cups sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam

Preheat over to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.

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

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 intot he center of each ball, about ½ inch deep. Fill each indentation with about ¾ teaspoon. Jam.
Bake cookies until the edges are golden, about 15 minutes. For even color, rotate the pans from top to bottom about halfway through baking. Cool cookies on the baking sheets. Serve