Raspberry Thumbprint Cookies

By CruelK8E

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1/4 cup of raspberry preserves/jam (you can substitute this for whatever filling you like)

Details

Servings 4
Adapted from blissfullydelicious.wordpress.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, using an electric mixer with paddle attachment, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.

On parchment-lined baking sheets, drop about a teaspoon-size cookie dough, 1 inch apart. Use the back of a 1/4-teaspoon measure to gently press a hollow in the center of each dough mound.

Bake for about 8 min. Fill each hollow with 1/2 teaspoon jam or jelly, a chocolate chunk, or a nut, and return to the oven, and bake for another 8 minutes.

To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.