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## **Instructions**
### **Step 1: Prepare the Dough**
1. In a mixing bowl, cream together the butter and sugar until light and fluffy.
2. Mix in the vanilla extract.
3. Gradually add the flour and salt, mixing until a soft dough forms.
### **Step 2: Shape the Cookies**
1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet.
4. Use your thumb (or the back of a teaspoon) to create an indentation in the center of each cookie.
5. Fill each indentation with about ½ teaspoon of raspberry jam.
### **Step 3: Bake**
1. Bake for **12-15 minutes** or until the edges are lightly golden.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
### **Step 4: Make the Lemon Glaze**
1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle the glaze over the cooled cookies using a spoon or piping bag.
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## **Serving & Storage Tips**
🍋 **Best Enjoyed Fresh** – These cookies taste best the day they are made but stay delicious for up to **5 days** in an airtight container.
🍪 **Make Ahead** – The dough can be made in advance and stored in the refrigerator for up to **3 days** before baking.
🌿 **Flavor Variations** – Try using orange zest instead of lemon for a citrusy twist!
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## **Final Thoughts**
These *Raspberry Thumbprint Cookies with Lemon Glaze* are the perfect combination of sweet, buttery, and tangy flavors. Whether you bake them for a special occasion or just because, they’re guaranteed to be a hit.
Give them a try and enjoy a bite of homemade goodness! 🍪🍋✨
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