Raspberry Shortbread Thumbprint Cookies (and a food blogger cookie swap!)
Course: Dessert
Servings: 3dozen cookies
Author: The Gourmet Housewife
Ingredients
3/4cupbuttersoftened
1/2cupwhite sugar
2egg yolks
1 3/4cupflour
1/2cupraspberry jam
Instructions
Preheat the oven to 375°F.
In a medium bowl, cream together butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms.
Roll dough into 1 inch balls. Place 2 inches apart onto lightly greased baking sheets. Make a "thumbprint" in the center of each cookie. Fill each hole with jam.
Bake for 8 to 10 minutes in the preheated oven or until bottoms are golden brown. Cool on wire racks.