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
Instructions:
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, beating until well combined. Gradually mix in the flour and salt until just combined, forming a soft dough. Roll the dough into 1-inch balls, place them on the baking sheet, and create an indentation in each center. Fill each with raspberry jam.
2. Bake the Cookies:
Bake for 12-15 minutes until edges are golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Lemon Glaze:
Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust consistency with more lemon juice if needed.
4. Glaze the Cookies:
Drizzle the lemon glaze over the cooled cookies using a spoon or piping bag.
5. Serve and Enjoy:
Let the glaze set before serving. These raspberry thumbprint cookies with lemon glaze are perfect for any occasion, offering a delightful blend of sweet and tangy flavors.
Enjoy!
