Thumbprint Cookies

Rich, but not too sweet. An easy version of a traditional favourite!

½ cup unsalted butter
⅔ cup white sugar
3 egg yolks
½ cup Nuts to You Almond Hazelnut Butter. (Nuts to You Hazelnut Butter is a good substitute.)
1 tsp vanilla extract
1 tsp baking powder
1½ cups all-purpose flour
1 jar (235 mL) raspberry jam for filling

Preheat oven to 325ºF.
In a large bowl, cream butter. Add sugar, beating until blended. Add egg yolks one at a time and beat in. Stir in Almond Hazelnut Butter and vanilla, beating until well combined.
In a separate bowl, mix baking powder and flour. Add to butter mixture.
Knead mixture into a smooth dough and shape into 1 Tbsp-sized balls.
Place balls an inch apart on a baking sheet lined with parchment paper.
Using the end of a wooden spoon, poke a hole into the centre of each ball. Fill hole with jam.
Bake for 15 minutes or until golden brown.
Cool on a metal rack before storing in an airtight container.