Raspberry Thumbprint Cookies

Step 1

In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 2

Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.

Step 3

Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.

Step 4

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 5

Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.

Step 6

Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.

Step 7

Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.

Step 8

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!