## Instructions (Continued)
1. **Prep the Dough:** In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Stir in the salt and vanilla extract.
2. **Add Flour:** Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft but shouldn’t be sticky.
3. **Chill (Optional, but Recommended):** For easier handling, flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for about 30 minutes. This helps prevent the cookies from spreading too much during baking.
4. **Preheat & Prep Baking Sheets:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
5. **Form the Cookies:** Roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
6. **Create the “Thumbprint”:** Using your thumb or the back of a small measuring spoon, gently press an indentation into the center of each cookie ball.
7. **Fill with Jam:** Spoon about ½ teaspoon of your chosen jam into each indentation. Don’t overfill, as it will bubble up during baking.
8. **Bake:** Bake for 12-15 minutes, or until the edges are lightly golden.
9. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
**Short Tips**
* **Don’t overwork the dough:** Overmixing develops gluten, which can make your cookies tough.
* **Chill the dough:** A quick chill helps the cookies keep their shape and prevents spreading.
* **Experiment with fillings:** Beyond jam, try lemon curd, chocolate ganache, or even a dollop of peanut butter for a fun twist!
* **Small indentations are key:** Don’t press too hard, or the cookie might crack. A gentle “thumbprint” is all you need.
* **Storage:** Store cooled thumbprint cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them (unfilled or filled) for longer storage.
