In a large bowl, beat butter and granulated sugar with a mixer at medium speed until creamy, about 2 minutes, stopping occasionally to scrape sides of bowl. Beat in egg and vanilla until combined.
In a medium bowl, whisk together flour, salt, and nutmeg. Add flour mixture to butter mixture, beating just until combined. Shape dough into a disk, wrap with plastic wrap, and refrigerate for 2 hours.
Preheat oven to 350°. Line baking sheets with parchment paper.
Roll dough into 1-inch balls, and place 2 inches apart on prepared pans. Using your thumb, gently press an indentation in center of each ball.
Bake until lightly browned, 15 to 18 minutes. Using the back of a spoon, gently press indentations; spoon about 2 teaspoons preserves into indentations. Remove from pans, and let cool completely on wire racks.
In a small bowl, whisk together confectioners’ sugar and cream until smooth; drizzle onto cookies. Refrigerate in an airtight container for up to 5 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pear-thumbprint-cookies-recipe/