White Chocolate and Jam Thumbprint Cookies

Ingredients

1 cup room temperature, unsalted butter

1/2 cup confectioners sugar, plus more for dusting

1 tablespoon pure vanilla extract, ( I only use Nielsen Massey )

1/4 teaspoon salt

1/2 cup white chocolate chips, plus another 1/2 cup for drizzling

2 cups all purpose flour

1/2 cup of your favorite preserves

1/2 cup white chocolate chips, melted for drizzling

Line a baking sheet with parchment or a silicone mat.

In your stand mixer, beat the butter and confectioners sugar until smooth and creamy.

Add the vanilla and salt.

Slowly add in the flour and mix until just combined.

Hand stir in the chocolate chips until well incorporated.

Chill the dough for about 30 minutes. Preheat your oven to 325 degrees in the last 10 minutes of the dough chilling .

Scoop about a tablespoon of dough and roll into a ball.

Gently make a well in the center of the ball of dough. Be careful not to poke a hole through to the bottom of the dough.

Place the balls on your prepared baking sheet. I put 3 across and 6 down, with 4 remaining for another sheet.

Fill each well of the dough with 1/2 teaspoon of the jam.

Bake for 7 minutes then rotate the pan.

Bake for another 7 to 9 minutes, or until they are just slightly golden brown around the edges.

Cool completely before dusting with as much powdered sugar as you like.

Melt the other 1/2 cup white chocolate chips in a microwave safe bowl for about 25 to 30 seconds.

Drizzle the melted white chocolate over the top of the confectioners sugar.

Store in an airtight container for a few days, then freeze any leftovers.