How To Make Cookies

• Cream the room-temperature butter and sugar for 3 to 4 minutes until light in colour and fluffy.
  ½ cup Butter, ½ cup Sugar
• Add in the egg yolk and both extracts and mix.
  1 Egg yolk, 1 teaspoon Vanilla extract, ¼ teaspoon Almond extract
• Sift together the all-purpose flour, baking powder, and salt. Add them to the butter mixture in two batches and fold them with a rubber spatula. Do not overmix the cookie dough, resulting in a tough cookie.
  1¼ cup All-purpose flour, ¼ teaspoon Baking powder, ¼ teaspoon Salt
• Line two baking sheets with parchment paper. Use an ice cream scoop to make small balls of dough the size of a walnut in the shell or an inch. Place the cookie ball on the baking sheet and use a round half teaspoon to make a small well in the center of the cookies. Be gentle with this step to avoid breaking the cookie ball.
• Leave about two inches of gap between the balls and chill them for 30 minutes. Chilling the cookie dough prevents the cookies from spreading too much.
• In the meantime, preheat the oven to 350℉.
• I want to fill the VanillaThumbprint Cookies with jam after baking to keep the jam fresh. Bake the cookies for 10-12 minutes or until the edges look set and slightly golden. Immediately after bringing the cookies out of the oven, use a larger round measuring spoon to make their center deeper. Let the cookies cool thoroughly before filling them.
• I like Seedless Raspberry and Apricot jams, but you can use any other jam. Place about one teaspoon of the jam in the well of the cookies.
  ¼ cup Raspberry jam, ¼ cup Apricot jam