Thumbprint-Jelly Center Cookies

These cookies are pretty versatile. You can roll them and twist them like pretzels, make sandwich cookies, or you can put drops in the center, which was my favorite. Here are the instructions for the thumbprint-jam center variation. You can find the other instructions at Everyday Food- my new favorite place to find easy and tasty recipes.

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)

In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour. To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.

Preheat oven to 350 degrees. On parchment-lined baking sheets, drop all-in-one cookie dough by heaping tablespoons, 1 inch apart.

Next, use a 1/4-teaspoon measure to gently press a hollow in the center of each dough mound. Fill each hollow with 1/2 teaspoon jam or jelly, a chocolate chunk, or a nut half (makes about 28). After forming cookies, bake until pale golden, 13 to 15 minutes, rotating baking sheets halfway through.