Raspberry Thumbprint Cookies with Lemon Glaze Recipe

**Cookie Recipe Ingredients:**

2/3 cup of granulated sugar, 1 cup of melted unsalted butter, and 2 big egg yolks

Two cups of all-purpose flour, half a teaspoon of salt, half a cup of raspberry jam, and one teaspoon of vanilla essence

To make the lemon glaze:

Three quarters to a cup of fresh lemon juice, one teaspoon of lemon zest, and one cup of powdered sugar

To Begin, Make the Cookies:

1. Grease a baking sheet and set oven temperature to 350°F, or 175°C.

2. In a large bowl, beat the granulated sugar and softened butter until the mixture is frothy and light.

Step 3: Pour in the egg yolks and vanilla essence; whisk to mix.

4. Mix in the salt and flour a little at a time until barely mixed. A soft, non-sticky dough is ideal.

5. Once the baking sheet is ready, roll the dough into 1-inch balls and set them on it, being sure to leave approximately 2 inches of space between each ball.

Make a small depression in the middle of each cookie using your thumb or the back of a spoon. 6.

Using a little raspberry jam, fill up each depression. 7.