Raspberry Thumbprints
  • 1 cup butter, softened
  • ⅔ cup white sugar
  • ½ teaspoon vanilla bean paste or extract
  • 2 cups all purpose flour ( I used a gluten free blend)
  • ½ cup seedless raspberry jam
  • ½ cup confectioners' sugar
  • ¾ teaspoon vanilla bean paste or extract
  • 1 teaspoon milk (more or less as needed)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in ½ teaspoon vanilla extract. Mix in flour until dough comes together. Roll dough into 1½ inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with ¼ teaspoon preserves.
  3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  4. In a medium bowl, mix together the confectioners' sugar, ¾ teaspoon vanilla extract, and milk until smooth and desired consistency. Drizzle over warm cookies.
Recipe by My Hot Southern Mess at https://www.myhotsouthernmess.com/2016/12/15/raspberry-thumbprints/