Raspberry Thumbprint Cookies

I started my Christmas baking this weekend. A simple recipe to ease into the baking mode. This recipe takes just a few ingredients and you'll have the cookies cooling on the counter in no time.

Raspberry Thumbprint Cookies (makes 45 cookies)

2 cups flour
1/2 tsp salt
1 cup butter (softened)
2/3 cup sugar

2 egg yolks
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.

Put the cookies back in the oven and bake until the are slightly brown around the edges - about 10 to 15 minutes. Remove from oven and let cool.

This recipe takes no time at all, but if you were in an even bigger hurry you could use pre-made cookie dough (sugar cookie, maybe?) and be done in a flash.