Preheat oven to 350 line a baking sheet with parchment paper or silicone baking mats.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar and shortening.

Add in eggs, vanilla, and instant pudding mix. Continue mixing until thoroughly incorporated.

In a separate bowl stir together flour, baking powder and salt.

Add the flour mixture to the butter mixture a little at a time mixing between additions until all the flour is incorporated.

Using a cookie scoop or spoon scoop out dough by the tablespoonful and roll it into balls. Place on the prepared baking sheet about 2 inches apart to allow room for the cookies to spread.

Press your finger, the handle of a wooden spoon or your thumb into the center of each ball of dough to create an indentation. Spoon about a teaspoon of jam into the center of each cookie.

Bake for 12-15 minutes or until the cookies are lightly golden brown around the edges.

Remove from the oven and allow to cool on the cookie sheet for 5 minutes before removing to a cooling rack to let the cookies cool completely.

Store thumbprint cookies in an airtight container.