WHOLE WHEAT JAM THUMBPRINTS

3-1/4 cups whole-wheat

flour

1 tablespoon baking

powder Generous 1 cup sugar 21 tablespoons (2 sticks plus 5 tablespoons) salted butter, at room temperature

2 large eggs, at room temperature, lightly beaten

Scant 3/4 cup your choice

of jam

Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees. Line two rimmed baking sheets with parchment paper or silicone liners.

Use your hands to combine the flour, baking powder and sugar with the butter in a mixing bowl until well incorporated, for about 1 minute. Pour the eggs into the mixture and gently work them in just until smooth, taking care not to overwork the dough.

Use a 1-tablespoon cookie scoop or a tablespoon to scoop half the dough into 30 equal portions. Roll them into balls; the dough might be a little crumbly, so don’t be afraid to compress it a bit to help the balls stay together. Divide between baking sheets, spacing the balls about 2 inches apart. Make an indentation in the center of each one with your thumb, then fill each depression with about

1/2 teaspoon of jam. If the edges crack, just gently press them back together.

Bake (upper and lower racks) for 12 to 15 minutes, until the cookies are golden brown and firm to the touch; halfway through, rotate the baking sheets from front to back and top to bottom. Transfer the thumbprints to a wire rack to cool.

Meanwhile, repeat with the remaining dough — rolling it into another 30 balls, placing them on the baking sheets, creating the indentations, filling them with jam and baking.

Serve warm, or let them cool completely before storing. Make ahead: The cookies can be stored in an airtight container at room temperature for up to 1 week. For long-term cold storage, wrap them tightly in plastic wrap and freeze, for up to several months.

Adapted from Food52’s “Genius Desserts: 100 Recipes That Will Change the Way You Bake.”

Per serving: Calories: 80; Total Fat: 4 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 35 mg; Carbohydrates: 11 g; Dietary Fiber: 0 g; Sugars: 5 g; Protein: 1 g.