Raspberry Thumbprint Cookies (Print Version)

Ingredients:

01 - Butter: 1 cup, softened for cookies.
02 - Granulated sugar: 3/4 cup, divided for cookies.
03 - Egg: 1 large, for binding.
04 - Vanilla extract: 1 tsp, for flavor.
05 - All-purpose flour: 2 cups, for cookie dough structure.
06 - Baking powder: 1 tsp, for leavening.
07 - Salt: 1/4 tsp, to balance sweetness.
08 - Seedless raspberry jam: 2/3 cup, for filling.
09 - Confectioners' sugar: 1/2 cup, for icing.
10 - Vanilla extract: 1/2 tsp, for icing flavor.
11 - Water: 1 1/2 tsp, for icing consistency.

Instructions:

01 - In a large bowl, cream together softened butter, 1/2 cup granulated sugar, and vanilla extract until light and fluffy (about 2-3 minutes).
02 - Add the egg and beat until fully incorporated.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
04 - Chill the dough in the refrigerator for 1 hour.
05 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
06 - Place the remaining 1/4 cup sugar in a small dish.
07 - Roll chilled dough into 1-inch balls, then roll each ball in the sugar and place them 2 inches apart on the baking sheets.
08 - Use your thumb or the end of a wooden spoon handle to create a small indentation in each cookie.
09 - Bake for 13-16 minutes, or until the edges are lightly browned. Allow cookies to cool slightly on the baking sheet.
10 - Melt the raspberry jam in a small bowl, then spoon into the center of each baked cookie.
11 - To make the icing, mix confectioners' sugar, vanilla extract, and water until smooth, then drizzle over the cooled cookies.

Notes:

01 - These Raspberry Thumbprint Cookies are buttery and lightly sweet, with a center of raspberry jam and a drizzle of vanilla icing.
02 - Perfect for holidays or anytime you want a classic treat with a fruity twist.
03 - Best enjoyed after chilling slightly to allow flavors to meld and icing to set.