Thumbprint Cookies

Ingredients

• 0.5 cups raspberry jam – stirred to loosen
• 1 cups unsalted butter – softened
• 0.66 cups granulated sugar
• 0.5 tsp fine salt
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, stir the raspberry jam until smooth.
2. In a large bowl, beat the butter, granulated sugar, and salt with a hand mixer on medium speed until light and creamy, 2–3 minutes.
3. Beat in the egg yolk and vanilla until combined, about 30 seconds.
4. Add the flour and mix on low just until a soft dough forms and no dry flour remains; do not overmix.
5. Cover and chill the dough until slightly firm, 20–30 minutes.
6. Scoop level tablespoon portions of dough, roll into smooth 1-inch balls, and place 2 inches apart on the prepared sheets.
7. Press a deep well in the center of each ball with your thumb or the back of a 1/2-teaspoon measure, repairing any cracks along the edges.
8. Fill each well with about 1/2 teaspoon raspberry jam, taking care not to overfill.
9. Bake until edges are set and just turning pale golden and the jam is bubbling, 12–14 minutes, rotating the pans halfway; if the centers puff, gently re-press the wells at minute 8.
10. Cool on the sheets for 5 minutes, then transfer to a rack to cool completely; the jam will set as the cookies cool.