Ingredients
Equipment
Method
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until fully combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet. Press a thumbprint into the center of each cookie.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 12–15 minutes, or until the edges are lightly golden. Allow to cool before serving.
Notes
For best results, use thick raspberry jam and avoid overfilling the centers. Cookies can be stored in an airtight container for up to 5 days.