1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract, beating well after each addition.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Don't overmix.

4. Form Dough Balls: Scoop out small portions of the dough and roll them into 1-inch balls. Place the balls on the prepared baking sheets, leaving some space between them.

5. Create Thumbprints: Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Ensure the edges remain intact.

6. Fill with Pineapple Jam: Spoon a small amount of pineapple jam into each thumbprint indentation. You can use store-bought pineapple jam or make your own by cooking pineapple chunks with sugar until it thickens.

7. Bake: Bake the cookies in the preheated oven for about 12-15 minutes or until the edges are lightly golden.

8. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

9. Optional: Drizzle or Powdered Sugar (Optional): Once the cookies are completely cooled, you can drizzle them with a simple powdered sugar glaze or sprinkle with powdered sugar for an extra touch.

10. Enjoy: Serve and enjoy these delightful Pineapple Jam Thumbprint Cookies with your favorite hot beverage.

These cookies are perfect for special occasions, holidays, or whenever you crave a sweet and fruity treat!