Cream Cheese Thumbprint Cookies | Kim Sunée

Ingredients

• 2 1/2 cups all-purpose flour (315g)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 (8-ounce) package full-fat cream cheese, softened to room temp (about 68-70°F)
• 1/2 cup/1 stick (113g) unsalted butter, softened
• 3/4 cup granulated sugar (150g)
• 1 teaspoon pure vanilla extract
• 1 large egg, at room temp
• 3/4 cup jam, such as raspberry, apricot, blueberry, etc.
• 1 cup finely chopped pecans or almond slices
• Powdered sugar, for dusting