Roselle Thumbprint Cookies

Ingredients:

1/2 cup unsalted butter, at room temperature

1/4 cup  granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 cup all purpose flour

1/4 teaspoon  salt

1/4 cup  roselle jelly


Directions:

Preheat your oven to 350 degrees and place the oven rack in the center of the oven. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until incorporated. Add the egg  and vanilla extract and beat until combined. Scrape down the sides and bottom of your bowl as needed.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 to 60 minutes.

 Roll the batter into 1 inch  balls . Then take one ball of dough at a time using your thumb or end of a wooden spoon, make an indentation into the center of each cookie and then fill (spoon or pipe) the indentation with about 1/2 teaspoon of your favorite jam.

Bake for about 12 minutes, or until cookies are just set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.