These Thumbprint Cookies are buttery, tender, and delicious with any fruit jam or chocolate filling.
Place oven rack in middle position and heat oven to 350 degrees
Line 2 baking sheets with parchment paper
Fill zipper bag or disposable piping bag with jam and set aside
Whisk together flour, salt, baking soda, and baking powder in a medium bowl
Using mixer, beat butter and sugar on medium speed until light in color, about 2-3 minutes. Beat in cream cheese, egg, and vanilla and mix for one more minute.
Reduce mixer to low and scrape down sides of bowl. Add flour and mix until incorporated
Roll dough into small balls (about 1 1/2 teaspoon of dough) and place them 1 1/2 inches apart on baking sheets
Using a wet thumb, make indentation in center of each ball
Bake cookies in center rack for about 10 minutes. Remove from oven and reshape indentation with the back of a round, greased measuring spoon.
Cut a small corner from jam-filled bag and fill each cookie. Return to oven and bake for an additional 10-12 minutes or until light golden brown.
Allow cookies to cool for 10 minutes and then move to wire rack to cool completely.
Bake and reshape cookies as in Step 9 above. Place them back in 350 degree oven unfilled for 10-12 minutes or until light golden brown. Remove from oven and cool to barely warm.
While cookies are cooling, place chocolate and butter in a small microwave safe bowl. Heat for 45 seconds. Stir and heat again for about 30-45 seconds until chocolate is melted and shiny.
Place melted chocolate in a plastic zipper bag or a disposable piping bag and fill cookies. Sprinkle lightly with coarse salt, such as sea salt, if desired.
Dough can be made ahead and kept refrigerated for up to 2 days. Bring to room temperature before using.