Strawberry Jam Cookies

Servings: 20-24

• 2 1/4 cups flour
• 1/2 tsp baking powder
• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg, room temperature
• 1/2 tsp vanilla
• powdered sugar, for dusting
• strawberry jam, for filling

1. Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
2. In a medium bowl whisk together flour and baking powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together butter and sugar on high speed for 2 minutes until fluffy, scraping down the sides and bottom of the bowl with a spatula. Beat in egg and vanilla until just combined.
4. Add in the dry ingredients and using a spatula, mix until just combined. Dough will be dry but continue to fold it with the spatula until it comes together.
5. Scoop out about 1 tablespoon of dough, roll it into a ball with your hands, and place on to baking sheet. Repeat until you have 20-24 dough balls, with no more than 12 on each baking sheet. Use either the handle of a wooden spoon or a 1/2 teaspoon to create a thumbrint in the center of each ball, pressing down but making sure not to go all the way through the cookie. Bake for 13-15 minutes, remove from oven, and while still hot gently press down in the center of each to ensure the cookie retains its shape. Move the cookies to a wire rack to cool.
6. Once cool, dust with powdered sugar, then fill with strawberry jam. You can use a spoon to fill the holes or transfer the jam to a pastry bag if that's easier. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes