Brown Butter Thumbprint Cookies

Ingredients:

• 220 g unsalted butter, room temperature
• 2 cups premium flour
• 0.5 tsp baking powder
• 1/4 tsp ground cardamom
• 1/4 teaspoon salt
• 3/4 cup superfine sugar
• 1 large egg
• 1/3 - 2/3 cup jam

Preparation:

1. Line 2 baking sheets with parchment paper.
2. In a small skillet or saucepan, melt the butter over medium heat. Cook, swirling the pan, until browned and fragrant, about 7 minutes. Transfer to a heatproof bowl. Freeze, stirring occasionally, until the butter thickens, 35-40 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, cardamom, and salt; set aside.
3. In a large bowl, beat the brown butter with 1/2 cup sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated. Reduce the mixer speed to low and beat in the flour mixture.
4. Form the dough into 2.5 cm (1-inch) balls, then roll them in the remaining 1/4 cup sugar. Place them on the prepared baking sheets, spacing them about 4 cm (1.5 inches) apart. Using the handle of a wooden spoon, make an indentation in the center of each ball, pressing with your fingers to create any cracks (a few small cracks are normal). Refrigerate for 20-30 minutes.
5. Position racks in the upper and lower thirds of the oven; preheat the oven to 375°F (190°C). Fill each cavity with 1/2 to 1 teaspoon of jam. Bake, rotating the baking sheets halfway through, until the cookies are set and lightly browned on the bottom, 20 to 25 minutes. Let cool completely on the baking sheets.