Ingredients
Scale
- 2 egg yolks (room temperature)
- 1/2 tsp salt
- 1 cup softened butter
- 2 1/3 cups all-purpose flour
- 1 tsp vanilla extract
- 2/3 cup granulated sugar
- 1/2 cup raspberry jam (seedless or with seeds)
Instructions
- Preheat oven to 350°F and position a rack in the center.
- In a large mixing bowl, combine softened butter and sugar; beat on medium speed for 3-4 minutes until pale and fluffy.
- Add egg yolks one at a time, then vanilla extract; mix until just combined.
- Whisk flour and salt together in a separate bowl; gradually add to wet mixture on low speed until dough forms.
- Scoop dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet. Press thumb into center of each to create an indent and fill with 1/2 tsp raspberry jam.
- Bake 12-15 minutes until edges are light golden. Let rest 10 minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
- Ensure butter is at room temperature for smooth dough.
- Work in small batches to prevent dough from hardening.
- Store cooled cookies in an airtight container up to 5 days.
- Prep Time: 12 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 3000
- Sugar: 150 g
- Sodium: 200 mg
- Fat: 180 g
- Saturated Fat: 100 g
- Unsaturated Fat: 80 g
- Trans Fat: 0 g
- Carbohydrates: 350 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 400 mg