Ingredients
▢1 cup unsalted butter softened
▢1/2 cup granulated sugar
▢1/4 cup brown sugar packed
▢1 egg
▢1 1/2 teaspoon vanilla extract
▢2 1/2 cups all-purpose flour
▢1/4 teaspoon baking soda
▢1/4 teaspoon salt
▢1/2 cup jam
▢powdered sugar for dusting.
Instructions
Place the softened butter, granulated sugar and brown sugar in the large. Beat with a hand held or standing mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, then beat for a couple of minutes until combined.
Add the in the dry ingredients. Beat until well blended.
Place the dough on a large piece of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
Remove the shortbread cookie dough from the refrigerator about 10 minutes before you plan to use it.
Preheat the oven to 375 degrees. Roll the dough into 1 inch balls. Place the balls of dough 3 inches apart on 2 sheets pan lined with silicon baking mats or parchment paper. Use your thumb to make an indentation in the middle of each cookie. Make sure not to crack the cookie dough when you are making your thumbprint. Fill each cookie with 1/2 teaspoon of jam.
Place the baking trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm.
Pull out of the freezer and bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely. Dust with powdered sugar.
