Raspberry Thumbprint Cookies with Lemon Glaze Recipe

Ingredients:
**For the Cookies:**

1.  1 cup unsalted butter, softened
2. – 2/3 cup granulated sugar
3. – 2 large egg yolks
4. – 1 teaspoon vanilla extract
5. – 2 cups all-purpose flour
6. – 1/2 teaspoon salt
7. – 1/2 cup raspberry jam

**For the Lemon Glaze:**

1. – 1 cup powdered sugar
2. – 2-3 tablespoons fresh lemon juice
3. – 1 teaspoon lemon zest

Instructions:

**1. Get the cookies ready: **1. Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).

2. Cream the granulated sugar and softened butter in a large mixing mixer until light and fluffy.
3. Beat in the vanilla essence and egg yolks until well blended.
4. Add the flour and salt gradually, stirring just until incorporated. While not sticky, the dough should be soft.
5. Form the dough into 1-inch balls and arrange them, approximately 2 inches apart, on the baking sheet that has been prepared.
6. Make an indentation in the middle of each cookie with your thumb or the back of a spoon.
7. Spoon a little raspberry jam into each indentation.

**2. Bake the Cookies:**

1. Bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown, in a preheated oven.
2. Take the cookies out of the oven and let them cool on the baking sheet for five minutes before moving them to a wire rack to finish cooling.

**3. Make the Lemon Glaze:**

1. Blend the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. If extra lemon juice is required to get the right consistency, add it.

**4. Glaze the Cookies:**

1. Using a spoon or piping bag, pour the lemon glaze over the tops of the cookies when they have fully cooled.

**5. Present and Savor:*

1. Let the glaze solidify before to serving.
2. Savor your mouthwatering Lemon Glaze Raspberry Thumbprint Cookies!

These cookies’ lovely raspberry and lemon tastes make them ideal for any occasion and are sure to be a success.

Have fun!