Ingredients
For the Cookies:
– 1 cup unsalted butter, softened
– 2/3 cup granulated sugar
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup raspberry jam
For the Lemon Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
Preparation
1. Prepare the Cookies:
- Preheat your 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 egg yolks and vanilla extract, and beat until well combined.
- Gradually add the flour and salt, mixing until just combined. The dough should be soft but not sticky.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small amount of raspberry jam.
2. Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach the desired consistency.
4. Glaze the Cookies:
- Once the cookies are completely cool, drizzle the lemon glaze over the tops of the cookies using a spoon or a piping bag.
5. Serve and Enjoy:
- Allow the glaze to set before serving.
- Enjoy your delicious Raspberry Thumbprint Cookies with Lemon Glaze!
These cookies are perfect for any occasion and are sure to be a hit with their delightful combination of raspberry and lemon flavors. Enjoy!