I had a hankering to bake tonight, so I scrolled down my mental list of recipes to try and I settled on thumbprint cookies. They're so simple and I almost always have all the ingredients on hand. And there's something really homey about them, especially when done well. I've had well done cookies (hi Mary), so I figured I'd give a recipe a go. These turned out buttery, crisp but chewy, and cozy. There's room to tinker with it - try a different jam or give it a glaze - to dress it up a bit. But on their own, they're lovely.
adapted from Food Network Kitchens
1 1/2 sticks unsalted butter
3/4 C sugar
1/2 tsp vanilla extract
1 3/4 C flour
1/2 tsp baking powder
1/2 tsp kosher salt
seedless raspberry jam
In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until fluffy. Mix in egg and vanilla until just combined. Stir in the dry ingredients until combined. Refrigerate while the oven preheats at 350. Line a baking sheet with parchment paper.
Scoop and form into 1.5" balls and place on cookie sheet. Use the back of a 1/2 tsp measuring spoon to press an indentation into the center of the ball. This is the thumbprint part, so you can, in fact, use your thumbs to do this. Fill with about 1/2 tsp of jam. Bake for 14 minutes or until edges just brown.
Makes about 2 dozen.