Raspberry Thumbprint Cookies

Delicious and buttery thumbprint cookies filled with sweet raspberry jam.

Ingredients - Serves 24

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the vanilla extract and mix until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Roll the dough into 1-inch balls and place them onto the prepared baking sheet.
Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
Fill each indentation with raspberry jam, about 1/2 teaspoon per cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delicious raspberry thumbprint cookies!