Butter Jello cookies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon 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 strawberry jam (or raspberry/cherry jam)

Method:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt together in a bowl.
3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

4. 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.
5. Bake cookies until the edges are golden, about 15 minutes.
6. Cool cookies on the baking sheets.
7. Can be stored for about 5 days