Raspberry Thumbprint Cookies with Lemon Glaze

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the Cookie Dough:
   • In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 2–3 minutes).
   • Add the vanilla extract and mix until combined.
   • Gradually mix in the flour and salt until the dough comes together.
3. Shape the Cookies:
   • Roll the dough into 1-inch (2.5 cm) balls and place them 2 inches apart on the prepared baking sheets.
   • Use your thumb or the back of a spoon to make a small indent in the center of each cookie.
4. Fill with Jam:
   • Fill each indent with about ½ teaspoon of raspberry jam.
5. Bake:
   • Bake the cookies for 12–15 minutes, or until the edges are just starting to turn golden.
   • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar if needed.
7. Glaze the Cookies:
   • Drizzle the glaze over the cooled cookies using a spoon or a piping bag. Let the glaze set for about 15–20 minutes before serving.

Tips for Perfect Cookies:

• For a more pronounced lemon flavor, add a bit of lemon zest to the cookie dough.
• Use high-quality raspberry jam for the best flavor and texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

Enjoy these buttery, fruity, and citrusy Raspberry Thumbprint Cookies with Lemon Glaze—a perfect addition to your dessert table! 🍋🍪