Raspberry Thumbprint Cookies
Ingredients:
2 cups all-purpose flour1/2 teaspoon salt1 cup unsalted butter, softened2/3 cup granulated sugar1 teaspoon vanilla extract1/2 cup raspberry jam
Instructions:
Preheat oven to 350F 175C and line a baking sheet with parchment paper.In a bowl, mix flour and salt. Set aside.In a large bowl, cream together butter and sugar until fluffy. Mix in vanilla extract.Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.Roll dough into 1-inch balls and place them on the prepared baking sheet.Use your thumb or the back of a spoon to press a small indentation in the center of each ball.Fill each indentation with a small amount of raspberry jam.Bake for 12-15 minutes or until the edges are lightly golden. Let cool on a wire rack.
These buttery, jam-filled cookies are perfect for the holidays!
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