Raspberry Thumbprint Cookies

Ingredients

• 2 cups all-purpose flour

• 1/4 cup cake flour

• 1/2 teaspoon salt

• 1 cup unsalted butter, at cool room temperature

• 1 cup granulated sugar, divided

• 3 tablespoons light brown sugar

• 1 large egg yolk

• 1 1/2 teaspoons vanilla extract

• 2/3 cup thick raspberry jam, or jam of your choice

Directions

In a medium bowl, whisk together the flour and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add ½ cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.

Add the dry ingredients and mix on low until just combined.

Roll the dough into balls, about 1 ½ teaspoons per cookie. Place the remaining ½ cup sugar in a small bowl. Roll the balls in the sugar until well coated.

Place on a baking sheet that has been lined with parchment paper.

Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.

Preheat the oven to 350 degrees F.

Fill a small zipper-lock bag with the preserves. Use scissors to snip a small corner off the bag. Carefully pipe each indentation with about a ½ teaspoon of preserves. Don't over fill!

Make sure the cookies are 2-inches apart on the baking sheets. Bake for 10 to 12 minutes or until the edges are light golden brown.

Remove from the oven and let the cookies cool for 10 minutes. Enjoy!