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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