Thumbprint Cookies

Beat butter with hand-mixer or stand mixer until creamy.

Add sugars, gradually increasing speed until combine; about 30-60 seconds.

Add the egg yolk and vanilla and beat.

In a separate bowl, whisk together flour, cornstarch, and salt.

Gradually combined wet and dry ingredients until completely mixed; dough will be dry and crumbly.

Scoop 1 tbsp sized balls and roll until completely round. Roll the ball in white sugar until lightly coated.

Place dough balls on a cookie sheet and use your thumb to create an indent for the jam or jelly. Repeat until all the dough is used.

Place dough in freezer for 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Warm jam or jelly in microwave, and spoon it into the thumbprints of your cookies.

Bake for 11 minutes, or until edges begin to become golden brown.

Allow to cool and enjoy!