Vanilla Thumbprints

I made these for my cookie trays this Christmas. Everyone loved them.

• Ready In: 46 mins
• Serves: 42
• Yields: 3 1/2 dozen

Ingredients

• 3⁄4 cup unsalted butter, softened
• 1  cup confectioners' sugar
• 1  egg
• 1⁄2 teaspoon vanilla extract
• 2  cups all-purpose flour
• 2⁄3 cup  apricot jam (I use blackberry jam in place of apricot, 6 T of each kind of jam) or 2⁄3 cup  seedless raspberry jam (I use blackberry jam in place of apricot, 6 T of each kind of jam)

Directions

1. Heat oven to 350 degrees.
2. Combine butter and sugar in bowl of an electric mixer.
3. Cream using the paddle attachment until light and fluffy.
4. Add egg and vanilla, scraping the bowl as needed.
5. Add the flour and mix just until incorporated (dough will be soft).
6. Roll 2 teaspoons of dough between your hands into a 1-inch ball.
7. Repeat, spacing 2 inches apart on an ungreased baking sheet.
8. With a floured thumb (or dip thumb in water), make an indentation in the center of each ball of dough.
9. Fill each indentation with 1/2 teaspoon raspberry or apricot jam.
10. Bake at 350 degrees F about 10-12 minutes or until lightly golden brown around bottoms.
11. Remove to a wire rack to cool.