Raspberry Thumbprint Cookies

Buttery shortbread-style cookies filled with sweet raspberry preserves.

Prep Time20

Cook Time20

Total Time1 10

Servings: 24 servings

Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, beat the softened butter and powdered sugar on high with a hand or stand mixer until light and fluffy, about 2–3 minutes.
Scrape down the bowl, add the vanilla extract and salt, and mix briefly on medium speed to combine.
With the mixer on low, add the all-purpose flour and mix until the dough just comes together; it should be slightly sticky but firm.
Form the dough into a ball, cover, and chill in the refrigerator for 30–60 minutes.
Preheat the oven to 325°F (165°C) and position a rack in the middle of the oven.
Scoop about 1 tablespoon (a few tablespoons per recipe note) of dough and roll into 1-inch balls; place them on the prepared baking sheets, spaced evenly.
Using the handle of a wooden spoon or your fingertip, press a deep well into the center of each ball without creating a hole through to the baking sheet.
Fill each well with a generous amount of raspberry preserves using a small spoon or a piping bag.
Bake the cookies for 20–25 minutes, until they are puffed and lightly golden around the edges.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Optional: once cooled, dust with a little powdered sugar if desired.