Preheat oven to 350 F and line baking sheets with parchment.

In a large bowl, whisk together flour, baking powder, and salt and set aside

In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.

Using a small cookie scoop, scoop about 1” balls onto prepared baking sheets. Then shape dough into small balls. Press a thumbprint into center of each ball, ½” deep. Or you can make dent using a greased round ½ tablespoon. Then fill with spoonful of jam.

Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.

Cookies will remain fresh for a week if you keep it airtight container even though they tend become soft a little.

You can refrigerate it either before or after forming your thumbprints.