Jam Thumbprints

These jam thumbprints are the latest addition to my holiday cookie repertoire.  I first saw the recipe on America's Test Kitchen's Feed and knew I had to make them.  The secret to the rich and tender cookie is cream cheese, definitely a good thing.   On top of that, if you're looking for a kid-friendly recipe look no further!

I filled my cookies with raspberry, apricot and pineapple jam and I  love how the centers look like  sparkling jewels.  

Jam Thumbprints (recipe from America's Test Kitchen Feed)

Yields about 4 dozen cookies

½ cup seedless raspberry jam (or other flavor - seedless works best)
2¼ cups (11¼ ounces) all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
12 tablespoons (1½ sticks) unsalted butter, softened
⅔ cup (4⅔ ounces) sugar
3 ounces (6 tablespoons) cream cheese, softened
1 large egg
1½ teaspoons vanilla extract

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat. in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Working with 1½ teaspoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1½ inches apart.  Dip your thumb in some water and make an indentation in the center of each cookie.

Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure dipped in water. Snip a small corner off the bag of jam and carefully fill each indentation with about ½ teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12 to 14 minutes.

Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.