Jammy Thumbprint Cookies
1/2 cup Seasons Arbequina Aguilar Estate Extra Virgin Olive Oil
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon Fleur de Sel Premium Salt
1/2 teaspoon baking powder
assorted fruit jams
Preheat oven to 350°F. Line two large baking sheet pans with parchment paper.
Place extra virgin olive oil, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined. Add flour, salt, and baking powder to the bowl, mix on a lower speed until combined and dough forms. Using a small scoop or tablespoon measure, portion cookie dough, roll into a ball and place each, 2 inches apart, on the prepared baking sheets. Using your thumb, press deep imprints into the center of each cookie and fill with jam.
Bake cookies for 10-15 minutes or until slightly golden around the edges. Remove from the oven and let cool to room temperature (ideally, elevated on a wire rack or cooling rack).