Rosenmunnar (Swedish thumbprint cookies)
1 c. butter, room temp
1/2 c. white sugar
2 c. flour, I use white unbleached.
1/2 c jam (I use homemade raspberry but found we like it best with Smucker's Orchard's Finest Northwest Triple Berry Preserves. YUM!)
Heat oven to 375°F. Cream butter and sugar until fluffy. Add flour a 1/2 cup at a time. Mix until it goes from fine crumbs to almost a ball and all the dough is pulled off the sides of the mixing bowl. Shape into 1" balls, place on cookie sheet and press a little indentation on top with your thumb. Fill thumbprint with a tiny scoop (1/4 tsp) of jam. Bake 15-17 minutes until lightly golden. Cool and drizzle with a powdered sugar icing.
Powdered Sugar Icing
3/4c. powdered sugar
1/2 tsp. milk
1/4 tsp of vanilla bean paste (Paste is great, it has bean flecks in it!)
Stir to a smooth consistency. If you find it is too thick, add a little milk (1/4 tsp.) Too thin, add a teaspoon of sugar. Drizzle over cookies off the end of a spoon.