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I love these cookies because they bring back wonderful memories of baking with my grandmother.  She would let me make the thumbprints and the dusting of powdered sugar always reminded me of fresh fallen show. They look so pretty set out on the table Christmas Eve and Christmas Day.

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

3/4 cup unsalted butter (1 1/2 sticks), softened

2/3 cup sugar, plus more for rolling

1 large egg

1 teaspoon pure vanilla extract

1 jar raspberry or strawberry preserves (or jam)

Powdered Sugar

Directions:

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

Whisk the flour, baking powder and salt together in a bowl.

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. 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.

Bake cookies until the edges are lightly golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets.  When cool lightly sprinkle powdered sugar over top just to give it a dusting.   Serve.