Delightful Raspberry Thumbprint Cookies – A Sweet Treat with a Fruity Twist!

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Mix the Dough:

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes). Add the egg yolk and vanilla extract and mix until well combined.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms. If the dough feels too soft, refrigerate it for 20-30 minutes to firm up slightly.
Shape the Cookies:

Roll the dough into small balls (about 1 inch in diameter) and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb (or the back of a small spoon) to make an indentation in the center of each cookie.
Fill with Raspberry Jam:

Spoon about 1/2 teaspoon of raspberry jam into the center of each cookie. Be careful not to overfill, as the jam may spill over during baking.
Bake the Cookies:

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep an eye on them to ensure they don’t overbake.
Cool and Serve:

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving for a little extra sweetness.
Serving and Storage Tips: