Raspberry Thumbprint Cookies

Ingredients

• 170 g unsalted butter
• 90 g icing sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 250 g plain flour
• 1/4 tsp salt
• 120 g raspberry jam

Method

1. Step 1

   Heat the oven to 180°C and line two baking trays with baking paper.

2. Step 2

   Beat the butter and sugar together until creamy, then beat in the egg and vanilla.

3. Step 3

   Whisk the flour, and the salt in a second bowl.

4. Step 4

   Fold the dry ingredients into the butter mixture just until a soft dough forms.

5. Step 5

   Roll the dough into balls, place them on the trays, and press a deep thumbprint into the center of each one.

6. Step 6

   Fill each thumbprint with raspberry jam and chill the tray for 10 minutes.

7. Step 7

   Bake for 10 to 14 minutes until the edges are set and the centers still look slightly soft.

8. Step 8

   Cool the cookies on the tray for 5 minutes, then transfer them to a rack to cool completely.