Cooking Instructions:

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

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the mixture, blending until just combined.

Gradually add the flour and salt, mixing until a soft dough forms. If the dough is too soft, chill it in the refrigerator for about 30 minutes.

Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Use your thumb to gently press down the center of each ball, creating a small well.

Fill each well with about 1/2 teaspoon of raspberry jam.

Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

For best results, make sure your butter is at room temperature for easy creaming with the sugar. Don't skip the chilling step if your dough feels too soft, as this will help the cookies maintain their shape while baking.

Optionally, you can dust the cooled cookies with confectioners' sugar for an elegant finish or add a drizzle of almond glaze for an extra layer of flavor. Enjoy your delicious Raspberry Thumbprint Cookies