Homemade cookies are always a treat – the aroma wafting from the oven as buttery cookies cook never fail to brighten and warm a home, especially during the holiday season. So here’s a delicious raspberry thumbprint cookie recipe to try.

What you’ll need:

• 1 cup butter (softened to room temperature)
• 2 cups and 2 Tablespoons of all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 2/3 cups sugar
• Raspberry jam (or any flavor jam you prefer)

Directions:

1. Using a mixer, soften the butter in a bowl until creamy.
2. Add the sugar and vanilla to the softened butter. Combine well.
3. Pour the flour into the mix. Combine until a soft dough is formed.
4. Press the dough down to compact it and cover it with plastic wrap. Chill the dough in the refrigerator for about 3 hours (or, chill in refrigerator for 1.5 – 2 hrs then chill in freezer for 15 min).
5. Preheat the oven to 350 degrees and begin rolling the dough into 1-inch balls. Place on a greased baking sheet. (Note: if the balls feel sticky and/or soft after rolling, place the dough back into the fridge for about 15 min or until the dough is firm).
6. Make an indent with your thumb into each ball. If the dough ball cracks on the side, feel free to smooth it out with your fingers.
7. Fill each indent in each ball with jam of your choice.
8. Bake the shortbread cookies until the edges are slightly golden, around 14-15 minutes.
9. Let cookies cool for about 30 minutes. Enjoy!

Happy baking and happy new year!