Raspberry Thumbprint Cookies

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Raspberry Thumbprints

Makes 24 cookies

Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar (divided)
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup raspberry preserves

Directions

  • Beat butter until creamy. Add 1/2 cup sugar and beat. Add egg yolk and vanilla and beat. 
  • Combine flour, cornstarch, and salt in a bowl, then add to butter mixture and mix until dough forms. 
  • Shape into 1 Tbsp sized balls. Roll in remaining 1/2 cup sugar and place on a plate for chilling. Press center of each cookie (either with your thumb or a teaspoon). 
  • Chill in refrigerator for 2 hours or in freezer for 30 minutes. 
  • Preheat oven to 375 degrees F.
  • Place cookies 2” apart on a baking sheet lined with parchment paper. Fill cookies with about a tsp each of raspberry preserves. 
  • Bake for 12 minutes. Let cool completely then enjoy!

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