Jam-Filled Cream Cheese Thumbprint Cookies

Step 1

Whisk together the flour, baking powder, and salt. Set aside.

Step 2

Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Step 3

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Step 4

Chill the dough for an hour (or up to overnight).

Step 5

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Step 6

Using about 1 & 1/2 tablespoons of dough at a time (I use a #40 scoop.), roll the dough into balls and place 2 inches apart on the prepared pans.

Step 7

Make an indentation in the middle of each cookie, using your thumb or a small measuring spoon.

Step 8

Fill each indentation with about 1/2 teaspoon of jam. If your kitchen is warm, place the pans in the refrigerator for about 15 minutes.

Step 9

Bake one pan at a time for 12 to 15 minutes, or until the edges are lightly browned.

Step 10

Place the pans on wire racks and let the cookies cool for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.

Step 11

If desired, sprinkle the cookies with confectioners' sugar before serving.