Thumbprint Cookies

Little bite sized cookies filled with jam and sprinkled with powdered sugar, I can live with that.

2 C. all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
12 tbsp. unsalted butter, softened
2/3 C. granulated sugar
1/2 tsp. vanilla
Assorted jams (orange, raspberry, grape, and/or strawberry
Confectioner's sugar for dusting

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Whisk the flour, baking powder and salt in a bowl.  Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy.   Add half of the dry ingredient and mix until just combined, then mix in the remaining dry ingredients.  Knead a few times by hand to bring the dough together.

Roll teaspoonfuls of dough into balls and place about a half inch apart on the prepared baking sheets.  Make an indentation in hte center of each ball with a small measuring spoon.  Fill each indentation with jam (a scant 1/8 tsp.)

Bake until the edges of the cookies are golden, 15 to 20 minutes.  Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.  Dust with confectioner's sugar if desired.  Store in an airtight container.