Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream softened butter and sugar until light and fluffy.
- Incorporate vanilla extract and salt.
- Add flour gradually, mixing until dough forms.
- Form small balls, around 1 inch in diameter, pressing a thumbprint into the center of each.
- Fill the thumbprint with raspberry jam.
- Bake for 12-15 minutes until edges are lightly golden.
- Allow cookies to cool, then roll in powdered sugar to coat thoroughly.
Notes
- Ensure butter is softened for easy mixing.
- Do not overbake to keep cookies tender.
- Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: Holiday/Seasonal
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 85 Kcal
- Sugar: 5g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 10mg