THUMBPRINT SUGAR COOKIES
Jelly and sugar cookies makes me very happy. I made a batch of these the other weekend to get into the holiday spirit and to share with my hair dresser, Timmy's coworkers , and some neighbors on our street. These cookies are a much welcomed treat by anyone.
1 teaspoon kosher salt
1/2 teaspoon baking powder
3 cups all-purpose flour
1¼ cups (2½ sticks) chilled unsalted butter, cut into ½-inch pieces
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
atleast 1 cup jam such as blackberry, raspberry, strawberry, or apricot
Powdered sugar for dusting
serving: 2 dozen
will need two large baking sheets
Add salt, baking powder, and 3 cups flour in a small bowl.
Using an electric mixer on high speed, beat butter and sugar until well combined, until fluffy about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Shape the dough into a disk, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
Preheat oven to 350 degrees.
Scoop dough out with a cookie scooper or roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies.
Using your thumb make a well in the center of each cookie. Using a 1/2 teaspoon, fill each well with jam.
Bake cookies, rotating baking sheets halfway through, until edges are golden, 8-10 minutes, depending on size. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar. Transfer to wire racks and let cool.