Raspberry and Lemon Thumbprint Cookies

These Raspberry and Lemon Thumbprint Cookies are a perfect combination of sweet and tangy. With a delicate cookie base and fruity filling, they are a great treat for any occasion.

20m

Prep Time

30m

Cook Time

Servings

Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

1/4 cup raspberry jam

2 tablespoons lemon zest

Instructions

Step 1

Preheat oven to 350°F (180°C).

Step 2

In a medium bowl, mix flour and salt.

Step 3

In a large bowl, beat butter and sugar together until light and fluffy.

Step 4

Add egg yolk and vanilla extract; beat until combined.

Step 5

Slowly fold in flour mixture until just combined.

Step 6

Using a tablespoon, scoop dough and roll into small balls.

Step 7

Place balls on a baking sheet lined with parchment paper.

Step 8

Use your thumb or a small spoon to create a small indentation in the center of each cookie.

Step 9

Fill each indentation with raspberry jam.

Step 10

Bake for 15-18 minutes or until edges are lightly golden.

Step 11

Remove from oven and let cool for 5 minutes.

Step 12

While still warm, sprinkle lemon zest over each cookie.

Step 13

Transfer to a wire rack and let cool completely before serving.