Tasty Touch: Apricot Thumbprint Cookies

Unbelievable weather with the temperatures soaring up to 75F. For March, it seems impossible.Nonetheless, we are enjoying it. These cookies were made during Christmas Holidays and yes, they have been lurking on my desktop for about 3 months now. I am slowly cleaning up my old drafts. I wish there were more hours in a day. So many things to do and so less time!!
These cookies taste like butter cookies and with the preserves in the middle, there will be the mildly sweet and sour taste in every bite.

Recipe adapted from Emeril Lagasse

2 1/4 cups All Purpose Flour
1 tsp Baking powder
1/4 tsp salt
2 sticks Butter, room temperature
2/3 cup sugar
2 large egg yolks
1 tbsp lemon zest
1 1/2 tsp vanilla extract
1 tbsp freshly squeezed lemon juice
1/2 cup Apricot Jam or Preserves or any fruit filling of your choice

Preheat the oven to 350F
Line 2 baking sheets with parchment paper
Combine flour, salt and baking powder in a bowl
In another bowl, beat the butter and sugar till creamy
Beat in the egg yolks, lemon zest, lemon juice and vanilla extract
Slowly add the flour mixture and beat till the dough begins to form clumps
Make the dough into a ball

Form 1-inch balls from the dough
Place them on the baking sheet about an inch apart
Using the index finger or the thumb, make indentations
Fill each indentation with 1/2 tsp of the jam or jelly
Bake in the preheated oven for 20 minutes until the edges begin to turn golden brown
Transfer the cookies on a wire rack and cool them completely
Store in an airtight container for upto a week.