This Raspberry Thumbprint Cookie recipe will be a favorite you’ll make over and over.
Line two baking sheets with parchment paper and set aside. Preheat the oven to 350 degrees F.
Cream the butter and sugar together until pale and slightly fluffy. Add the egg yolks, one at a time, beating in between each
Add the vanilla extract, then while mixing, add the dry ingredients gradually until well incorporated.
Scoop the dough into even sized balls and place the cookie dough balls on the prepared baking sheets.
Using your thumb, make an indent in the center of each cookie without pressing all the way to the bottom. Spoon raspberry jam into each cookie.
Bake for 12-15 minutes. Remove from oven and cool for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container in the refrigerator for up to a week.
You can use any flavor jam you like. I use apricot, raspberry or lemon curd.
This recipe can be frozen before baking.