The most perfect Raspberry Thumbprint cookies

1. Preheat the oven to 350°F.
2. Place butter and sugar in the bowl of a stand mixer and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined.
3. Scrape down the sides of the bowl, add in the egg and vanilla extract and beat again until well combined.
4. Scrape down the sides of the bowl again then add in the flour and mix again until all combined and a dough forms.
5. Use an ice cream scoop to portion dough into about 1 tablespoon balls, roll very well so that the dough is round with no cracks.
6. Place them in a tray lined with parchment paper leaving space between (about 2 inches). Use a 3/4 or 1/2 teaspoon or your thumb to gently press an indent in the center of each cookie dough.
7. Spoon preserves or jam into each thumbprint, filling each indent to the top.
8. Bake for about 15 minutes or until the bottom and edges are lightly golden brown.
9. Allow the cookies to completely cool in the tray, dust the cookies with powdered sugar before enjoying!