Since it’s the month of love, nothing says “I love you” more than some sweet, delicious, and cute thumbprint cookies! Best of all, they don’t take a lot of effort but taste like you slaved away in the kitchen. 

INGREDIENTS

• ¹⁄₂cup butter, softened (no substitues)
• ¹⁄₄cup granulated sugar
• ¹⁄₄cup packed brown sugar
• 1teaspoon baking powder
• ¹⁄₂teaspoon salt
• 1large egg
• 1tablespoon milk
• 1teaspoon vanilla extract
• 2cups all-purpose flour
• ¹⁄₄ – ¹⁄₃cup seedless raspberry preserves (or your choice of jam or preserves)

DIRECTIONS:

• Preheat oven to 375°.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add granulated sugar, brown sugar, baking powder, and salt.
• Beat until combined, scraping the sides of bowl occasionally.
• Beat in egg, milk, and vanilla until combined.
• Beat in as much flour as you can with mixer.
• Stir in any remaining flour by hand.
• Shape dough into 3/4-inch balls.
• For each cookie, place 2 dough balls side by side with one side touching on an ungreased or parchment lined cookie sheet.
• Press thumbs into each ball to form an indentation in each Press in center of each with thum and taper bottom of cookie with fingers to form heart shape.
• Repeat with remaining dough balls leaving about 2 inches between cookies.
• Bake 7-9 minutes or until edges are lightly browned.
• Remove from oven transfer to a wire rack.
• While warm, fill each indentation with jam.
• Cool completely.
• Make 24-30 cookies depending on size of the dough balls you make.