Raspberry Thumbprint Cookies

Ingredients

Raspberry jam

1/2 cup

All-purpose flour

2 cups

Salt

1/4 teaspoon

Vanilla extract

1 teaspoon

Granulated sugar

3/4 cup

Unsalted butter

1/2 cup, softened

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add the vanilla extract and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour and salt until evenly mixed.
5. Gradually add the dry mixture to the butter mixture, mixing gently until a soft dough forms.
6. Roll the dough into 1-inch balls and place them evenly spaced onto the prepared baking sheet.
7. Using your thumb or the back of a teaspoon, create an indentation in the center of each cookie.
8. Fill each indentation with raspberry jam, using about 1/2 teaspoon per cookie.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.