Ingredients and Weight:
- 1 ¾ cups (218g) all-purpose flour
- ½ teaspoon (2.5g) salt
- 1 cup (2 sticks/227g) unsalted butter, softened
- ⅓ cup (67g) granulated sugar
- 1 large egg yolk
- 1 teaspoon (5mL) vanilla extract
- ½ cup (60g) raspberry jam
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg yolk and vanilla extract and beat until well combined.
- Gradually add dry ingredients, beating until just combined.
- Roll dough into 1-inch balls and place on a parchment paper-lined baking sheet.
- Use your thumb to make a gentle indentation in the center of each cookie.
- Fill each indentation with raspberry jam.
- Bake for 10-12 minutes or until edges are lightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 120 per cookie
- Fat: 7g
- Carbohydrates: 15g
- Protein: 1g
Dish Characteristics:
- Buttery, sweet, and slightly tart
- Thumbprint shape allows for a jam-filled center
- Delicate texture with a hint of crunch
- Perfect for afternoon tea or as a dessert
User Comments:
- "These cookies are absolutely divine! The raspberry jam filling perfectly complements the buttery dough."
- "I love the delicate texture and the way the jam melts in my mouth."
- "These cookies were a huge hit at my party! Everyone couldn't stop raving about them."
- "They are so easy to make, yet so impressive looking. I will definitely be making these again."
Special Precautions and Tips:
- Be careful not to overmix the dough, as this can result in tough cookies.
- If you don't have raspberry jam, you can use your favorite fruit preserves instead.
- Let the cookies cool completely before storing them in an airtight container.
