Description
These raspberry thumbprint cookies have a sweet filling and a zesty lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy.
- Add the egg yolk and vanilla extract, mixing well.
- Gradually add the flour and salt, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet.
- Make an indentation in each ball using your thumb.
- Fill each indentation with raspberry jam.
- Bake for 15-18 minutes until lightly golden.
- Let cool completely.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over cookies.
Notes
- Store cookies in an airtight container.
- Use any fruit jam you prefer.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: raspberry thumbprint cookies, lemon glaze, cookies, dessert