Jam Thumbprint Cookies

<strong>Cookies </strong>

1. To the bowl of a stand mixer fitted with the paddle attachment, or large bowl and handheld electric mixer, add the butter, sugar, and beat on high speed until creamy, about 3 to 4 minutes; stop and scrape down the sides of the bowl.

2. Add the egg, extracts, and beat on medium-high speed until well incorporated, about 2 minutes.

3. To a separate large bowl, whisk together the flour, baking powder, and salt.

4. In stages and slowly, add the dry ingredients to the mixing bowl with the wet, and beat until just incorporated; don't overmix.

5. Place the mixing bowl in the fridge and allow the dough to chill for 1 to 2 hours; do not skip this step.

6. Preheat the oven to 350F, and line 2 baking sheets with Silpats or parchment paper; set aside.

7. Using a small cookie scoop, divide dough into 24 balls, or about 2 to 3 teaspoons of dough each. Tip - Do not make cookies bigger or smaller than indicated because it will throw off the ratios of jelly, baking times, risk for overflowing, etc.

8. Place 12 cookie dough balls on each baking sheet, spaced evenly.

9. Press your thumb into the middle of each ball of dough to create the indentation for the jelly. Press down about halfway taking care not to go too deep or too shallow.

10. Fill each indentation with no more than ½ teaspoon each of jelly. Evenly fill 8 indentations with raspberry jelly, 8 with strawberry jelly, and 8 with peach jelly.*

11. Bake for about 10 minutes, or until cookies are set around the edges and jelly appears set; note that cookies will firm up as the cool so don't overbake. Tip - I recommend baking one sheet at a time, in the center rack of the oven, and rotating midway through for optimal results. Start checking at 8 minutes since all ovens bake differently.

12. Allow cookies to cool on the baking sheet for about 5 minutes until you can transfer them to a wire rack to cool completely. Make sure they are completely cooled before glazing.