Line two baking sheets with parchment paper and set aside.
Preheat the oven to 350 degrees F.
Make the dough
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.
While mixing, add the salt and flour gradually until well incorporated.
Scoop, roll and fill
Using a small cookie scoop, scoop the dough into even sized balls and place on the baking sheets leaving space (about 2 inches) between each.
Using your thumb, make an indent into each cookie without pressing all the way to the bottom.
Spoon raspberry jam into each cookie.
Bake
Bake for 12-15 minutes. Cookies will be lightly browned underneath.
Remove from oven and cool for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
How to storeStore in an airtight container in the refrigerator for up to a week.Substitutions/AdditionsYou can use any flavor jam you like. I use apricot, raspberry or strawberry jam, or lemon curd. After thanksgiving, I make Cranberry Thumbprints using leftover cranberry sauce.Freezing instructionsThis recipe can be frozen before baking. Scoop them onto a cookie sheet, and do the thumb imprint. Cover with plastic wrap, then freeze until solid then store in a Ziploc bag. When ready to bake, remove from freezer and place on cookie sheet.Fill with jam of your choice, and bake as usual, adding a few extra minutes on.