Description
Delightful buttery cookies filled with sweet raspberry jam, perfect for any gathering.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 pinch salt
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C).
- Cream softened butter and sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- In another bowl, whisk together flour and salt.
- Add dry ingredients to the butter mixture to form a soft dough.
- Roll dough into balls, about 1 inch in diameter.
- Place on a baking sheet lined with parchment paper and create an indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 12 to 15 minutes, until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to a wire rack.
Notes
For a lighter texture, chill the dough for about 30 minutes before rolling into balls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, thumbprint cookies, raspberry cookies, dessert, baking