• Preheat the Oven to 350F line two baking sheets with parchment paper and set to the side.
• In a stand mixer with a paddle attachment or a large bowl add the unsalted butter and powdered sugar and beat for 2 to 3 minutes. Add the egg and vanilla extract and mix. Add the dry ingredients mixing on low speed and then on medium speed just until the dough comes together. Scape the bottom of the bowl and the sides to make sure the dough is thoroughly mixed.
• Scoop the dough into 1-inch balls. Place the 8 cookie dough balls onto the prepared baking sheet and then with your thumb press into the center of each ball to create an indentation. (I prefer to use a small measuring spoon to dip into the flour before pressing it into the dough.) Fill each hole with ½ -1 teaspoon of jam filling and then bake for 8 minutes. The cookie will not look golden brown, but the sides should be slightly firm to the touch.
• Allow the cookies to cool on the baking tray for 5 to 7 minutes before moving to a wire rack to allow them to cool completely. Dust them with powdered sugar after cooled or you can make the optional glaze. Enjoy!

Optional Glaze

• In a small bowl whisk the powdered sugar and the milk together. The consistency should be like a thick ribbon. Place the glaze in a piping bag or a Ziploc bag and cut a small end of the tip and drizzle onto the cookies.