Raspberry Vanilla Jam Thumbprint Cookies

Raspberry Vanilla Jam Thumbprint Cookies

Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup Coco Fine Food’s Raspberry Vanilla jam

Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg yolks and vanilla extract to the butter mixture, and beat until well combined.
4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until a soft dough forms.
5. Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, leaving some space in between.
6. Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
7. Fill each indentation with about 1/2 teaspoon of Raspberry Vanilla Jam.
8. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Ideal on a holiday dessert buffet or as a hostess gift.

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