Thumbprint Cookies

I'm doing Christmas cookies for the first time this year.  I hadn't planned on doing it, but I got seduced by the cookie article in my Food Network magazine.  Damn.  Now I'm doing 3 types (well, 2 for sure.. not sure if I will have time to make the third one).  On top of cooking Christmas dinner.   With a toddler and infant in tow. 

Yeah, I'm a wee bit crazy.  But I was seduced, so I can't be blamed.

The dough for this one was pretty crumbly.  Not sure if it was supposed to be like that, but it still worked.  It just was a bit messier than I had expected.  The cookies came out well.  They are tiny, so you can enjoy a few without feeling too guilty.  I used apricot preserves and "superfruit" jam because that's what I had on hand.  Any jam or jelly would do just fine.

Enjoy!

Thumbprint Cookies
Makes 72 cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter, softened (1 and 1/2 sticks)
2/3 cup granulated sugar
1/2 teaspoon vanilla
Jelly, jam or preserves, any fruit flavors
Confectioners' sugar, for dusting

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.

Sift together flour, salt and baking powder.  In a large bowl, cream sugar, butter and vanilla until light and fluffy.  In two batches, add flour mixture until just combined.  Knead a few times by hand to bring the dough together.

Roll teaspoons of the dough into balls and place 1/2 inch apart on the prepared baking sheets.  Make an indentation in the center of each ball with your thumb or small measuring spoon.  Fill each indentation with 1/8 teaspoon of jam.

Bake until the edges of the cookies are golden, 15 to 20 minutes.  Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.  Dust with confectioners' sugar, if desired.  Store in an airtight container for up to 1 week.