Raspberry Thumbprint Cookies for 20

Instructions:

1. Cream the room-temperature butter and granulated sugar using a mixer on medium-high until the mixture looks pale and fluffy, then stir in the vanilla extract.
2. In a separate bowl, whisk together the flour, salt, and baking powder, then slowly incorporate the dry ingredients into the butter mixture until a soft dough forms.
3. Place the dough in the freezer for 10 minutes to flash-chill, which prevents the cookies from spreading during baking.
4. Scoop 1 tablespoon of dough and roll it into a 1-inch ball. Place on a parchment-lined baking sheet.
5. Using your thumb or the back of a small measuring spoon, press a deep indentation into the center of each ball without flattening the edges.
6. Spoon approximately 1/2 teaspoon of raspberry jam into each center.
7. Bake at 350°F (175°C) for 12–15 minutes until the edges are barely golden and the jam is bubbling slightly.