Step-by-Step Instructions for Thumbprint Cookies

• Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using a hand mixer on medium speed until light and fluffy, about 3-4 minutes.
• Add 1 large egg yolk and 1 teaspoon of vanilla extract to the creamed mixture and mix on low speed until well combined.
• In a separate bowl, whisk together 2 ¼ cups of all-purpose flour and ½ teaspoon of salt. Gradually incorporate into the butter mixture until a soft dough forms.
• Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
• Scoop tablespoon-sized portions and roll into balls, placing them on a lined baking sheet spaced about 2 inches apart.
• Gently press down on each cookie ball to create a small indentation for the filling.
• Fill each indentation with a small amount of fruit preserves or chocolate ganache.
• Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes until edges are lightly golden.
• Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.