*Jammy Thumbprints*
Makes about 45

A buttery cream cheese cookie dough filled with your favourite jam and then baked until crisp and golden.  The perfect teatime treat!

250g (9 ounces) unsalted butter
140g (1 cup) Icing sugar, sifted
1 egg yolk, lightly beaten
90g (3 1/4 ounces) cream cheese, cut into chunks
1 1/2 tsp vanilla extract
1 tsp finely grated fresh lemon zest
350g of plain flour, sifted (2 3/4 cup flour)
1/4 tsp baking powder
1/2 tsp baking soda
pinch salt
2 TBS each of three of your favourite flavours of jam

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter three baking trays.  Set aside.

Using an electric whisk cream together the butter, sugar and egg yolk until pale and fluffy.  Beat in the cream cheese, vanilla and lemon zest.  Whisk together the flour, baking powder, soda, and salt.  Stir the flour mixture into the creamed mixture using a wooden spoon, until a soft dough forms.  Let sit  for about 10 minutes so that the dough can firm up.

Shape TBS of the dough into 1 inch balls.  Place evenly spaced about 2 inches apart on the prepared baking sheets.  Using your thumb make an indentation in the middle of each.  Fill each indent with 1/4 tsp of jam.  Bake in the heated oven for 10 to 12 minutes until light golden.  Allow to cool on the baking sheets for several minutes before lifting off to finish cooling on a wire rack.

Note - if desired you can dust with some icing sugar before serving.  These cookies will store well up to 3 days in a tightly covered container, but are best if eaten on the day.