Perfect for the holidays, these sweet and easy jam thumbprint cookies are chewy and perfectly tart! Made with a shortbread cookie dough and rolled in sugar.
In a large bowl and using an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
Next, add the egg yolks, almond extract and salt.
Mix until combined making sure to scrape the sides of the bowl.
Next, add the flour and mix the dough until just combined.
Scoop a tablespoon of dough and use your hands to roll it into a ball.
Roll dough ball in granulated sugar and place on parchment-lined baking sheet.
Using your thumb or the back of a ½ teaspoon measure, create an indentation in the center of the dough ball.
Next, fill the indentions with raspberry jam and repeat with the remaining cookie dough.
Preheat oven to 350 F. While the oven preheats, place the cookie sheet in the refrigerator for 10 to 15 minutes. Bake the cookies for 10-12 minutes.