Raspberry Thumbprint Cookies

🧂 Ingredients

• 2 sticks unsalted butter

  (1 cup)
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. sea salt
• 2/14 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1/2 cup raspberry jam

  more or less as needed
• 1 1/2 cups powdered sugar
• 2 tbsp. 2% milk
• 1 1/2 tsp. vanilla extract

Instructions

• 1 Soften butter.
• 2 Add granulated sugar, vanilla and salt and mix with an electric mixer until well
  mixed.
• 3 Add flour and mix on low speed of electric mixer until well combined.
• 4 Mixture will be thick.
• 5 Refrigerate dough at least 60 minutes.
• 6 Roll dough into balls and place on greased cookie sheets.
• 7 With the end of a wooden spoon, make an indentation in the center of each
  cookie.
• 8 Spoon about 1/8 teaspoon of jam into each indentation.
• 9 Bake at 350° for about 15-20 minutes or until done.
• 10 Rotate cookie sheet pans on oven racks every seven minutes of cooking time.
• 11 Combine the glaze ingredients in a small bowl and whisk until smooth.
• 12 Drizzle glaze over cooled cookies.
• 13 Allow icing to set before serving cookies.

Nutrition Info