Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

Ingredients:

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup raspberry jam
Powdered sugar for dusting (optional)

Instructions:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the vanilla extract until well combined.
Gradually add the flour, mixing until the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar if desired before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 120 kcal | Servings: 24 cookies