Apricot Raspberry Thumbprint Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - ½ cup salted butter, softened to room temperature
02 - ¼ cup granulated sugar
03 - 1 egg yolk
04 - 1 teaspoon vanilla extract
05 - 1 cup all-purpose flour

→ Filling

06 - ¼ cup raspberry or apricot jam (or any flavor you prefer)

→ Optional Glaze

07 - ½ cup confectioners' (powdered) sugar
08 - ½ tablespoon half and half or milk
09 - ½ teaspoon vanilla extract

# Instructions:

01 - In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Beat on high speed for 2-3 minutes until the mixture becomes light, fluffy, and well-creamed. This incorporates air into the dough, helping create that perfect melt-in-your-mouth texture.
02 - Reduce the mixer speed to medium-low. Add the egg yolk and allow it to fully incorporate into the butter mixture. Next, add the vanilla extract and mix until combined. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are evenly incorporated.
03 - Turn the mixer off and add the all-purpose flour to the bowl. With the mixer on low speed, gradually incorporate the flour into the wet ingredients. The mixture will initially appear crumbly, but continue mixing on low speed until it comes together to form a soft, cohesive dough. Be careful not to overmix, which can make the cookies tough.
04 - Line a baking sheet with parchment paper or a silicone baking mat. Scoop approximately 1 tablespoon of dough for each cookie and roll between your palms to form smooth, round balls. Place the balls on the prepared baking sheet, spacing them about 1 inch apart. Using your thumb, the back of a small measuring spoon, or a melon baller, gently press an indentation into the center of each dough ball, creating a well for the jam.
05 - Place the entire baking sheet with the shaped cookies in the freezer for 30-45 minutes, or in the refrigerator for at least 1½ hours. This chilling step is crucial as it prevents the cookies from spreading too much during baking and helps them maintain their shape.
06 - While the cookies are chilling, position a rack in the center of the oven and preheat to 350°F (175°C). Allowing your oven to fully preheat ensures even baking.
07 - Once the oven is preheated, remove the chilled cookies from the freezer or refrigerator. If the indentations have risen slightly, you can gently press them down again. Fill each thumbprint with ¼ to ½ teaspoon of your chosen jam. Be careful not to overfill, as the jam may bubble and spill over during baking.
08 - Place the baking sheet in the preheated oven and bake for 14-18 minutes, or until the cookies are set and just barely beginning to turn golden around the edges. Do not overbake, as these cookies should remain pale and tender. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely, about 30 minutes.
09 - If desired, prepare the glaze once the cookies have cooled completely. In a small bowl, whisk together the powdered sugar, half and half (or milk), and vanilla extract until smooth. The glaze should be thick enough to hold its shape slightly but thin enough to drizzle. If it's too thick, add a few more drops of milk; if too thin, add a bit more powdered sugar until you reach the desired consistency.
10 - Drizzle the prepared glaze over the cooled cookies using a spoon, fork, or piping bag with a small tip. Allow the glaze to set for about 15-20 minutes before serving or storing. The finished cookies can be enjoyed immediately or stored in an airtight container for later enjoyment.

# Notes:

01 - These versatile thumbprint cookies can be filled with any jam flavor you prefer - raspberry and apricot are classics, but strawberry, blackberry, or even orange marmalade work beautifully.
02 - The shortbread-style dough has a tender, melt-in-your-mouth texture that pairs perfectly with the sweet jam filling.
03 - For a time-saving tip, you can freeze the shaped, unfilled cookies for up to 3 months. When ready to bake, simply add jam and bake directly from frozen, adding 2-3 minutes to the baking time.

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