Thumbprint Cookies - cooking recipe

Ingredients

2 tablespoons sugar
3/4 teaspoon cinnamon
1 3/4 cups flour
2 tablespoons flour
3/4 cup brown sugar
1/4 teaspoon salt
1 cup butter, room temperature
1 egg yolk
1 1/2 teaspoons vanilla
raspberry jam (see note above in description)

Preparation

Preheat oven to 350-degrees F.
Spray cookie sheets with Pam or grease with butter (or use the butter wrappers from the butter to help grease pans). Set aside.
In a small cup (I use a tea cup) combine 2 tablespoons sugar with cinnamon. Set aside.
In a large bowl combine next 3 ingredients (flour -salt). Stir in butter, egg yolk and vanilla and beat with an electric mixer until combined.
Form dough into 1-inch rounds (if dough is too soft, refrigerate for 1 hour).
Arrange rounds on prepared cookie sheets, spacing 1-inch apart.
Using fingers (this is the part that kids like to help with), make indentations in centers of half of the rounds. Using a small spoon (a baby spoon works great) fill indentations with cinnamon sugar.
Bake all rounds for 5 minutes. Remove from oven.
Make indentations in centers of remaining rounds and fill with jam (see description above).
Return to oven and bake for 8-10 minutes.