Dots Raspberry Thumbprint Cookies Recipe

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar.

Add in the egg yolk and vanilla extract, mix until combined.

Add in the flour and salt, mix until a dough forms.

Using a small cookie scoop, form the dough into balls and place them onto the prepared baking sheet.

Using your thumb or the back of a teaspoon, press a small indent into the center of each cookie.

Fill each indent with a small amount of raspberry jam.

Bake for 10-12 minutes or until lightly golden on the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.