Thumbprint Cookies (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter.
02 - 1/4 cup packed brown sugar.
03 - 1 egg yolk.
04 - 1/2 teaspoon vanilla.
05 - 1 cup all-purpose flour.
06 - 1/4 teaspoon salt.
07 - Raspberry jam for filling.

# Instructions:

01 - Preheat oven to 350°F and line cookie sheet with parchment paper.
02 - Cream butter and sugar until light and fluffy, scraping bowl sides.
03 - Mix in egg yolk and vanilla until combined.
04 - Whisk flour and salt, then mix into butter mixture.
05 - Roll dough into 1-inch balls and place 2 inches apart on sheet.
06 - Bake for 5 minutes.
07 - Remove from oven, make thumbprint in center of each cookie.
08 - Fill each indent with 1/4 to 1/2 teaspoon raspberry jam.
09 - Return to oven and bake 12-15 minutes more.
10 - Let cool on wire rack.

# Notes:

01 - Double batch recommended.
02 - Make indents after partial baking to prevent cracking.
03 - Perfect for holiday cookie plates.

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