Raspberry Jam Thumbprint Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup unsalted butter (room temperature)
02 - ¾ cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1 egg yolk
05 - 1 teaspoon vanilla extract

→ Filling

06 - ½ cup raspberry jam

# Instructions:

01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
02 - In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes)
03 - Add the egg yolk and vanilla extract; mix until smooth
04 - Gradually incorporate the flour on low speed until just combined
05 - Shape the dough into 1-inch balls and place them on the baking sheet. Make an indentation in each ball using your thumb
06 - Fill each indentation with about half a teaspoon of raspberry jam
07 - Bake for 12-15 minutes or until lightly golden around the edges. Cool on wire racks before serving

# Notes:

01 - Use high-quality raspberry jam for best results
02 - Try different fruit jams for variations
03 - Ensure ingredients like butter are fresh for optimal flavor

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