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
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F.
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. Slowely beat in the dry ingredients, mixing until incorperated.
Scoop the dough into 1-inch balls and roll in sugar. Place about 2-inches apart on the baking sheets. Press a thumbprint into the center of each ball, about 1/2 inch deep. Fill with 3/4 teaspoon of jam.
Bake cookies until the edges are golden, about 15 minutes. Cool.
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