Raspberry Thumbprint Cookies

For most people, going home for the holidays means they get to hang out with their high school friends and be home just enough to see their family at meals and  open a present or two. Except, for those of us whose families move away from our high school towns, then family is about all we got. For me, that means a lot of time in the kitchen. These are actually the second batch of cookies I’ve made this week (I made Ranger Cookies on Wednesday). I’ve entered a vicious cycle of snacking, working out, snacking, guilt – and so goes the holiday season.


So, you might as well give in and bake some cookies. *Recipe from Two Tarts.


Raspberry Thumbprint Cookies

1 stick butter, at room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 egg yolk
1 cup all purpose flour
1/4 cup raspberry preserves

In a large bowl, cream butter and sugar until fluffy. Add vanilla, salt and egg yolk and beat until well combined. Add flour and mix until stiff dough forms. Roll it into a long rope that is about 3/4 inch in diameter and 12 inches long. Roll into wax paper and refrigerate for at least 30 minutes (or up to 3 days). Slice into 1/2 inch rounds, then roll into a ball. Set on ungreased cookie sheet and make thumbprint in cookie. Fill cookies with about 1/4 teaspoon preserves. Bake for 18-20 minutes, until very lightly browned. Let rest at least 5 minutes before moving to wire rack.


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