Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups all-purpose flour (281g)
  • ¼ teaspoon salt (1.5g)
  • ½ cup seedless raspberry jam (approximately 150g)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the chilled dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Use your thumb (or the back of a small spoon) to make a well in the center of each cookie.
  9. Fill each thumbprint with about ½ teaspoon of raspberry jam.
  10. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.