The classic thumbprint cookie gets a modern makeover. By using three different flavors of jam, you not only offer your guests a variety of tastes, but also create a cookie that looks like a miniature holiday ornament.

Makes about 31⁄2 dozen cookies

2 1⁄2 cups all-purpose flour

1 teaspoon salt

2 sticks (1⁄2 pound) unsalted butter, softened

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

About 2 tablespoons seedless raspberry jam

About 2 tablespoons apricot preserves

About 2 tablespoons strawberry preserves

SPECIAL EQUIPMENT : a 1⁄2-inch-thick wooden spoon handle or dowel

MAKE DOUGH : Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

ASSEMBLE AND BAKE COOKIES Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Roll each of 3 separate level teaspoons of dough into a ball, then flatten each ball slightly (to 1 inch wide and less than 1⁄2 inch thick). Arrange them in a triangle on baking sheet, with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.

Fill indentation in each cookie with about 1⁄8 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.

Bake until cookies are baked through and golden brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.

Bake more batches on cooled baking sheets lined with fresh parchment.

Recipe Notes
1. The dough can be chilled for up to 2 days before assembling the cookies.
2. Before filling the cookies, chill them so they hold their shape when baked.
3. The cookies will keep, layered between sheets of parchment, in an airtight container at room temperature for up to 1 week.