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1 3/4 cups all-purpose flour
1/2 teaspoon of baking powder
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| 1/2 teaspoon salt | |
| 3/4 cup unsalted butter ( 1 1/2 sticks ) softened |
| 2/3 cups sugar | |
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| 1 large egg |
| 1 teaspoon pure vanilla extract |
| 1/3 cup of jam |
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Preheat oven 350
degrees F. Line 2 baking sheets with parchment paper or silicone mats. Whisk flour, salt and baking powder together in a bowl.
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In another bowl, whip the butter and sugar with a hand held mixer until fluffy, about 5 minutes. Beat in egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing until just incorporated.
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Bake cookies for 8
minutes (they will not be fully baked); remove from oven. Using a teaspoon
or other small spoon, scoop preserves or jam into the indentation of each
cookie.
Scoop the dough into 1 inch balls with a cookie scoop. Roll in sugar if desired. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball about 1/2 inch deep. Fill each indentation with about 3/4 teaspoon jam. ( Stir the jam in a bowl until a bit running. It will make it easier to fill the cookies.)
Bake cookies until 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking) Cool cookies on the baking sheets.
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