Raspberry jam thumbprint cookies
Buttery little cookies with a jewel of raspberry jam in the middle — perfect with coffee or tea.
A classic for good reason: soft, buttery and easy enough to make with children. The tart raspberry jam balances the sweet dough beautifully.
Method
- Heat the oven to 180 °C (160 °C fan) and line two baking trays with baking paper.
- Beat the butter and sugar until pale and fluffy, then beat in the egg yolk and vanilla.
- Mix in the flour and salt until the dough just comes together.
- Roll into walnut-sized balls, place on the trays and press a hollow into each with your thumb.
- Fill each hollow with half a teaspoon of jam.
- Bake for 12–14 minutes, until just golden at the edges.
- Leave to cool on the tray for 10 minutes, then dust with icing sugar.
Tip: If the dough feels too soft to roll, chill it for 15 minutes first.