I've been wanting to make thumbprint cookies ever since I first tried one. Unsurprisingly, they're fun and easy to make! Here's the recipe I used...
recipe from Food Network
Preheat oven to 350°F. Mix together the flour, baking powder, and salt. In a separate bowl, using a hand-held mixer or stand mixer, whip the butter and sugar until fluffy. Beat in the egg and vanilla until just combined. Carefully add the dry ingredients, mixing just until incorporated.
Scoop and roll the dough into small balls. (I made mine a little over 1" big.) Place on a parchment-lined baking sheet, leaving a few inches between each cookie. Using your thumb, make an indentation into the center of each ball. Fill with jam.
Bake cookies until the edges are golden, about 15-20 minutes. Cool, then serve. Store in a tightly sealed container for up to 5 days.
*I didn't actually measure out my jam – I just scooped it directly from the jar – but 1/3 cup is the amount the original recipe calls for. I used strawberry jam and fig preserves.