Bosenberry Thumb Print Cookies

I made this batch of cookies as a Christmas present for my cousin Alexa. I'm going to make a different cookie each month this semester and send it to her at her school in colorado. "go CU!" haha I'm excited to work with her favorite tastes and flavors and it'll be a challenge to send them through the mail without them getting destroyed. I happened to have bosenberry jam in my cupboard so I used it but feel free to use any type of jam you like. Make sure it's seedless because the seeds will add a crunch that isn't good in this case. This recipe makes about 30 cookies so multiply if your serving a lot of people. These cookies go surprisingly fast so you might want to make extra!

Ingredients:
1 1/2 sticks butter, at room temperature
1/2 cup sugar, extra sugar to garnish
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash. Just use a paper bowl for this
Fruit, seedless jam of your choice

Directions:
1. Preheat the oven to 350 degrees F.

2. In an electric mixer fitted with the paddle attachment or using a hand mixer, cream together the butter and sugar until they are just combined. Then add the vanilla.

3. With the mixer on low speed, add the flour and salt to the creamed butter and sugar. Mix until the dough starts to come together.

4. Line cookies sheets with parchment paper. Take a small spoonful of the dough and roll into a ball with your hands. Squash into a disk about 1/2 to 1/4 inch thick and place on sheet pan. Do as many cookies as possible per sheet, making sure to leave 1 inch between cookies.

5. Now put your thumb into the middle of the cookie and make a small hole or well. Repeat this for all cookies. Now using a spoon fill the holes with a little bit of the jam. Don't over fill or it will ruin the look of these cookies, you'll use about 1/4 teaspoon of jam. Repeat for all cookies.

6. Brush egg wash around edges of cookie. This acts as edible glue for the next step. Now sprinkle the edges of the cookie with extra sugar. Bake for about 15 minutes or until edges are slightly golden. For more even cooking, make sure to rotate the baking sheets in the oven.