Thumbprint Cookies with Jam

Preheat the oven to 350°F. Line baking sheets with parchment paper and set them aside.
Using a stand mixer or hand mixer and large bowl, cream the butter, shortening, and sugar until light and fluffy.
¾ cup unsalted butter, ¼ cup shortening, 1 cups granulated sugar
Beat in eggs and vanilla.
2 large eggs, 1 ½ teaspoon vanilla extract
In another bowl, whisk together flour, pudding mix, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions. Mix until just combined.
2 ½ cups all-purpose flour, 3.4 ounce instant vanilla pudding mix, 1 teaspoon baking powder, ½ teaspoon salt
Scoop out dough with a cookie scoop (or by the tablespoonful) shape it into a ball, and place it on a lined baking sheet. Use your finger or the bottom of a measuring spoon to press into the center to create an indentation. Repeat until all dough is used, placing each cookie about 2 inches apart. Spoon jam into the center of each cookie.
1 cup jam or preserves
Place the cookies in the refrigerator to chill for at least one hour.
When ready to bake, preheat the oven to 350°F.
Bake for 12-15 minutes or until the edges just begin to turn golden brown. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool fully.