Jam Thumbprint Cookies

Steps

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1. 1
   Sift the flour and set aside. Using a stand mixer or electric hand mixer on medium speed, beat the softened butter, white sugar, and lemon zest for about 1 minute until just combined.
   ▶ ≈1:00
2. 2
   Scrape down the sides and bottom of the bowl with a rubber spatula. Add salt, vanilla extract, and egg yolks, then beat on medium speed for about 1 minute until fully incorporated.
   ▶ ≈3:12
3. 3
   Scrape the bowl again. On low speed, gradually add the sifted flour until just combined. The dough will appear dry and crumbly; knead it by hand until smooth and uniform.
   ▶ ≈4:26
4. 4
   Divide the dough into two equal portions. Wrap the first portion in plastic wrap and set aside. Portion the second batch into small pieces, each weighing about 12 g (or use a tablespoon cookie scoop if preferred).
   ▶ ≈5:38
5. 5
   Roll each piece of dough between your palms into a smooth ball. Place the balls about 1 inch apart on an ungreased baking sheet.
   ▶ ≈6:05
6. 6
   Using your thumb or the handle of a wooden spoon, gently press a shallow indentation into the center of each dough ball. Cover the pans with plastic wrap and refrigerate for at least 4 hours, or overnight.
   ▶ ≈7:19
7. 7
   Preheat the oven to 350°F (180°C). Bake one sheet at a time on the center rack for 14 minutes until the edges are lightly golden. Remove the pan and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
   ▶ ≈9:51
8. 8
   Using a fine-mesh strainer, dust the completely cooled cookies with powdered sugar.
   ▶ ≈10:33
9. 9
   In a small saucepan, combine the strawberry jam and lemon juice. Heat over medium heat, stirring constantly, until it reaches a full boil. Remove from heat and immediately spoon the hot jam into the indentations of each cookie using a small spoon. Let cool completely before serving.
   ▶ ≈11:46