Thumbprint Cookies

Directions

• Place the softened butter and sugar in a bowl. Beat on high speed with an electric beater (or stand mixer) until creamy and fluffy (about 2 mins).
• Add the egg yolk, vanilla extract and salt. Mix to combine.
• Add flour and knead lightly by hand until it forms a dough. Be careful not to over-knead.
• Using a knife or a dough scraper, cut the dough into 18 (0r 20) equal pieces. I usually use a kitchen weighing scale to measure them out.
• Use the palms of hands to roll the dough pieces into balls. Flatten lightly.
• Use your thumb or the back of a melon scooper to make an indentation in the cookie.
• Refrigerate for 20-30 minutes.
• Preheat the oven to 175C.
• Spoon ½ tsp of the raspberry jam into the indentation.
• Bake for 10-12 minutes.
• Cool on a wire rack and serve with coffee or tea.