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Steps |
1. |
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. |
2. |
In a mixing bowl, cream the softened butter and sugar together with a hand mixer or stand mixer. Mix until the mixture becomes light and fluffy. |
3. |
Add the vanilla extract to the mixture and mix again. |
4. |
In a separate mixing bowl, whisk together the flour and salt. |
5. |
Slowly add the flour mixture to the butter mixture and mix until just combined. |
6. |
Using a cookie scoop or a tablespoon, form the dough into 1-inch balls and place them on the prepared baking sheet. |
7. |
Use your thumb or the back of a spoon to create an indentation in the center of each cookie. |
8. |
Spoon about 1/2 teaspoon of raspberry jam or preserves into each indentation. |
9. |
Bake for 12-15 minutes or until the cookies are lightly golden brown around the edges. |
10. |
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. |
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