I love these little cookies.  They remind me of my grandma's tea cake cookies.   The little cookie is perfect for Brunch or to go with your early morning coffee.   The Raspberry Jam just makes these taste like you are eating a good little biscuit with jelly.   

I am highly allergic to strawberry's so I use Raspberry Jam.  They were a success!     In fact, I am going to make a variety of them and use raspberry, apricot, plum and some other jams for the upcoming Holiday Brunch parties.

Here's how to make:

Ingredients
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, strawberry, apricot, or your other favorite jam

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To Make:

1. Preheat oven to 350 degrees F.
2. Line 2 baking sheets with parchment paper
3. Whisk the flour, baking powder and salt together in a bowl.
4. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes.
5. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
6. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
7. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.)   Let cool and serve

NOTE:  Store cookies in a tightly sealed container for up to 5 days.
 
 

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P.S.   I baked the cookies for about 10 minutes and then took out of oven and put in the jam.  Baked for add’l  2-3 minutes.    I thought this turned out better in my oven by doing it this way.