Lemon Glazed Raspberry Thumbprint Cookies
Components:
Regarding the Cookies:
- One cup of softened unsalted butter
- Two-thirds cup of granulated sugar
- A single big egg yolk
- One teaspoon of vanilla extract
- Two cups of all-purpose flour
- Half a teaspoon of salt
- Half a cup of raspberry jam, or your preferred jam
Regarding the Lemon Glaze:
- One cup of powdered sugar
- Two to three teaspoons of freshly squeezed lemon juice
- One lemon’s zest (optional)
Directions:
Warm up the oven:
- Set the oven temperature to 175°C (350°F). Put parchment paper on a baking pan.
Prepare the cookie dough:
- Combine the granulated sugar and softened butter in a large bowl and beat until light and fluffy.
- Add the vanilla extract and egg yolk and beat until incorporated.
- Add the flour and salt gradually, stirring just until incorporated.
Create the cookies:
- Roll the dough into a ball after scooping out about 1 tbsp. Put it on the baking sheet that has been prepared.
- Make a little indentation in the middle of each ball with your thumb or the back of a teaspoon.
Put the jam on:
- Avoid overfilling and add a small amount of raspberry jam to each indentation.
Bake:
- Bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown, in a preheated oven. After a few minutes of cooling on the baking sheet, move them to a wire rack.
Prepare the Lemon Glaze:
- Combine the lemon juice and powdered sugar in a small bowl and whisk until smooth. If desired, add lemon zest for additional taste. If necessary, add more powdered sugar or lemon juice to change the consistency.
Put the cookies in a glaze:
- Drizzle the lemon glaze on top of each cookie after they are completely cold.
Serve:
- Before serving, give the glaze a few minutes to set. Savor your mouthwatering thumbprint cookies with raspberries!
Advice:
- If kept in an airtight container, these cookies can keep for a few days.
- Feel free to use other fruit preserves, such as apricot or strawberry, in place of the raspberry jam!
Have fun while baking!