Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- About 1/2 cup raspberry jam
For the Lemon Glaze: - 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions:
Make the Cookie Dough: - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
Shape and Bake the Cookies: - Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Spoon about 1/4 teaspoon of raspberry jam into each indentation.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Lemon Glaze: - In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired consistency (it should be thick but pourable).
- Stir in the lemon zest, if using.
Assemble the Cookies: - Once the cookies are completely cool, drizzle the lemon glaze over the top of each cookie.
- Allow the glaze to set before serving.