Raspberry thumbprint cookies combines the buttery richness of a shortbread cookie with the bright, tart flavor of raspberry jam. They are the perfect addition to your holiday cookie box, afternoon tea, or anytime you are craving these little gems!
Whip the butter with an electric hand mixer until light and smooth. You may also use a stand mixer with the paddle attachment.
Add in ¼ cup of the granulated sugar and mix until light and fluffy.
Crack in the egg and pour in the vanilla extract and mix again for another minute. Sift in the powdered sugar and mix until smooth.
In a separate bowl, whisk the flour, baking powder and salt together.
Add the dry ingredients into the wet ingredients and stir with a spatula just until combined. Cover and refrigerate for 1 hour.
Once the dough has cooled, preheat the oven to 350 °F (177 °C). Then prepare a large baking tray with parchment paper or spray with non-stick spray and set it aside.
Heat the raspberry preserves in a microwave for 20 seconds. Remove and stir, then return to the microwave and heat again for 10 more seconds.
Remove the dough from the fridge and form a one-inch ball from the dough. Roll it in the remaining granulated sugar.
Place 9-12 cookies on the pan, spread evenly and press your thumb or a ¼ teaspoon into the cookies quickly (do not let your thumb or spoon sit or the dough will start to stick). Fill the cavity with preserves just until it reaches the top.
Bake for 10-12 minutes, or until the edges start to turn a light golden color. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat the baking process until all of the dough has been used and baked.
To make the icing, sift the powdered sugar into a medium size bowl, pour in the milk and vanilla extract and stir to combine.
Lightly drizzle the icing over the cookies and let them dry completely for about 10 minutes before serving.