Ingredients for the Cookies:
- 2/3 cup granulated sugar
- 1 cup unsalted butter, melted
- 2 large egg yolks
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 3/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup powdered sugar
Instructions:
1. Prepare the Cookies:
- Preheat the oven to 350°F (175°C) and grease a baking sheet.
- In a large bowl, beat together the granulated sugar and melted butter until light and fluffy.
- Add the egg yolks and vanilla extract, then whisk until well combined.
- Gradually add the salt and flour, mixing until just combined. The dough should be soft and non-sticky.
2. Shape and Fill the Cookies:
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Fill each indentation with a small spoonful of raspberry jam.
3. Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
4. Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. If the glaze is too thick, add more lemon juice to reach the desired consistency.
5. Glaze the Cookies:
- Once the cookies have cooled completely, drizzle or pipe the lemon glaze over the tops of the cookies.
6. Serve and Enjoy:
- Allow the glaze to set before serving the cookies. Enjoy the sweet and tangy combination of raspberry and lemon in every bite!
These lemon-glazed raspberry thumbprint cookies are perfect for any occasion, offering a delightful balance of tart lemon and sweet raspberry jam.
