Raspberry Thumbprint Cookies with Lemon Glaze

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. 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 granulated sugar until light and fluffy.
3. Add the egg yolks and vanilla extract, and beat until well combined.
4. Gradually add the flour and salt, mixing until just combined. The dough should be soft but not sticky.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
7. Fill each indentation with a small amount of raspberry jam.
8. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach the desired consistency.
11. Once the cookies are completely cool, drizzle the lemon glaze over the tops of the cookies using a spoon or a piping bag.
12. Allow the glaze to set before serving.
13. Enjoy your delicious Raspberry Thumbprint Cookies with Lemon Glaze!