Raspberry Thumbprint Cookies (makes 45 cookies)
2 cups flour
1/2 tsp salt
1 cup butter (softened)
2/3 cup sugar
2 tsp vanilla extract
raspberry (or other fruit) jam
Pre-heat the oven to 350 degrees.
In a small bowl mix the flour and salt. Set aside. In a larger bowl, cream the butter and sugar until completely combined and fluffy. Add the egg yolks and vanilla, and mix again.
Use a tablespoon measuring spoon to scoop up batter and roll it into a ball between your palms, placing it on a greased or parchment covered cookie sheet. Gently press your thumb or finger into the center of each ball, creating a well. The edges of the cookie may crack, but that's okay.
Bake the cookies for about 10 minutes, then pull them out of the oven.
Spoon your jelly or jam into each well, being careful not to overfill them. I put a little dab of peanut butter in a few of them first and then added jam, just for fun. You could also fill them with chocolate, icing, or even candy. I'm thinking of trying out Cookinotti (Biscoff) spread.