Raspberry Jam Thumbprint Cookies

Raspberry Thumbprint Cookies
(Makes about 2 dozen cookies depending on how big you make them)


1 cup unsalted butter, room temperature
2/3 cup brown sugar
1 large egg yolk
1 tsp vanilla
2 1/2 cups flour
1/2 teaspoon salt
Raspberry jam (or any other jam lying around!)


1. Preheat oven to 375.

2. Beat together butter and sugar until light and fluffy, about 2 minutes. Beat in the egg yolk and vanilla.

3. Mix in the flour and salt until the dough comes together in a ball.

4. Form dough into about one-inch balls and flatten.

5. Bake cookies for about 10 minutes until they are barely golden. Remove and using either your thumb (careful, they are hot!) or the edge of a spoon, create an indentation in each cookie.

6. Fill each cookie with about 1/2 - 1 tsp of jam. Bake for 5 minutes.

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